A 'cake-mix-easy', tropical delight of a cake. The toasted coconut and nuts put this cake on a whole new level of yum compared to similar versions with names that begin with the two words, 'better than'.

Pina Colada Banana Cake

1 (18.25-ounce) package yellow cake mix
1 cup granulated sugar
1 (20-ounce) can crushed pineapple with juice
1 (3.4-ounce) package instant coconut pudding
1 (8-ounce) package cream cheese, softened
2 large bananas, sliced
1 (8-ounce) carton whipped topping
1/2 cup coconut, toasted*
1/2 cup chopped nuts, toasted*

Prepare and bake cake as directed on package in greased 13 x 9 x 2-inch baking pan.
Mix pineapple and sugar in saucepan. Bring to boil and cook for 5 minutes, stirring occasionally. Pour over hot, just baked cake, that you have poked holes in with the handle of a wooden spoon. Set aside and allow to cool at room temperature.
Mix coconut pudding as directed on package.
Cream the cream cheese with an electric mixer, add pudding and mix well. Spread over cooled cake.
Distribute sliced bananas evenly over cake. Spread whipped topping evenly over bananas. Garnish with the toasted coconut and nuts, if desired.
Keep refrigerated.

Makes 12 servings.

*Toast coconut and nuts on separate baking sheets, spreading out evenly. Bake in a 300°F (150°C) oven, for 10 to 15 minutes or until golden. Stir every few minutes to ensure even browning. Watch closely to prevent burning.