1 (18 1/2 oz.) pkg. Duncan Hines yellow cake mix
1 (8 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple, drained
1/2 c. maraschino cherries, drained and chopped
1 (5 1/2 oz.) pkg. instant vanilla pudding mix
1 c. cold milk
1 (9 oz.) container Cool Whip, thawed
1/2 c. chopped pecans
1/2 c. flaked coconut

Prepare cake mix according to original recipe on box. Pour into a greased and floured jelly roll pan, 10 x 15 x 1 inch. Bake at 350 degrees for 15 to 20 minutes. Cool it in the pan.

When cake is cooled (bottom of pan must be thoroughly cooled also), blend pudding mix with milk. Blend softened cream cheese into pudding mix and blend until smooth. By hand, fold in whipped topping. Spread over cake. Top with the crushed pineapple, nuts, and coconut. Garnish with cherries. Store in refrigerator, covered with plastic wrap. Makes a beautiful, moist cake.