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PINEAPPLE YELLOW SHEET CAKE 
Prepare yellow cake mix as directed on package. Spread into a greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes. Beat a small package vanilla instant pudding with 1 3/4 cups milk. Soften 1 (8 ounce) package of cream cheese. Beat into pudding mixture. Spread over cold cake. Drain 1 large can of crushed pineapple. Sprinkle over pudding mixture. Spread a large container of Cool Whip over pineapple. Sprinkle coconut over Cool Whip. Refrigerate for several hours. Serve. Use pineapple, cherries or blueberries.
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