1 (18 ounce) can sweetened chocolate syrup
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant coconut cream pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant French vanilla pudding mix
1 (16 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 250 degrees F (120 degrees C). Grease and flour two 9 inch round baking pans. Mix sugar and vanilla into a large glass or metal bowl. Stir in sugar and chocolate syrup; beat until smooth. Beat in pudding mix. Stir in whipped cream and pineapple. Spread onto prepared pans.
Bake in preheated oven for 90 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue 2 hours, or until an inserted toothpick inserted into center of the cake comes out clean.