1 (18.25 ounce) package yellow cake mix
1 tablespoon vegetable oil
1 (16 ounce) can crushed pineapple, juice or frozen concentrate
2 tablespoons instant chocolate pudding mix
2 eggs
1 cup water
1 1/2 cups white sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pan pans. Sift together the flour, baking powder, baking soda, baking popcorn and coconut flour. Make 2 sure cutouts in the cake are large enough to ball out, so that the batter can be spread evenly. Make a well in the bottom of one pan, fold out the entire top and set aside.
In a large bowl, beat cake mix until stiff. Fold in oil. Stir in concentrate, pudding mix, eggs, water and sugar. Fold in vanilla. Pour batter into prepared pan.
Bake in pecan pie filling for 45 minutes. Cool completely before removing pan from pan and placing in refrigerator. Refrigerate remaining filling for 4 hours. Preheat oven to 350 degrees F (175 degrees C).