1 pkg. vanilla cake mix
1 (20 oz.) can crushed pineapple, undrained
3/4 c. sugar
1 (6 oz.) pkg. vanilla instant pudding
1 (12 oz.) container Cool Whip
1 bag coconut

Bake cake as directed using a 9 x 13 inch pan. Mix undrained pineapple with sugar. While cake is warm, punch holes and pour pineapple mixture over the top of the cake. Spread evenly.

Mix pudding according to directions. Refrigerate pudding until set. Spread over pineapple. Spoon on Cool Whip and spread on coconut. Garnish with nuts and cherries.