1 yellow cake mix
8 oz. cream cheese
1 (3 oz.) pkg. instant vanilla pudding
1 (20 oz.) can crushed pineapple, drained (use juice in cake)
1 lg. container Cool Whip
1 1/2 c. milk
Shredded coconut (garnish)
Chopped walnuts or almonds (garnish)
Cherry halves

Bake cake according to directions, using pineapple juice instead of water. (Add water to make correct amount of liquid.) Spread in greased and floured jelly roll pan. Bake and cool. Combine cream cheese, pudding mix, and 1 1/2 cups milk, beating with beater. Fold in pineapple. Spread on cake. Cover with Cool Whip. Garnish with coconut, nuts, and cherries. Chill.