1 pkg. Duncan Hines white or yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant lemon pudding
1 c. milk
1 (8 oz.) pkg. cream cheese (reg. or whipped)
1 lg. size container Cool Whip or 2 reg. pkgs. Dream Whip
1 (20 oz.) can crushed pineapple, drained well
1/2 c. chopped nuts
1/2 c. coconut

Prepare cake according to directions on the box, using a cake pan (13 1/2 x 9 x 2 inches) that has been well buttered and floured. Let cool - transfer to cookie sheet then prepare cake topping.

Place instant lemon pudding in large bowl - add milk, and beat slightly. Add softened cream cheese and Cool Whip, beat until smooth and creamy (will be very thick). Then add crushed pineapple and mix well. Spread topping evenly over cake, then add chopped walnuts and coconut over topping.