1 yellow cake mix
20 oz. can crushed pineapple, drained

TOPPING I:

3 oz. softened cream cheese
3 3/4 oz. box vanilla pudding
1 c. cold milk

TOPPING II:

2 c. whipped topping
Coconut or chopped nuts

Bake cake as package direction. Use a 9 x 13 inch pan. Cool cake thoroughly. Punch large holes over top of cake using handle of wooden spoon. Pour drained pineapple over top and spread to cover. Some will go into holes.

Topping I: Combine cream cheese, pudding mix and milk. Beat until thick. Spread over pineapple.

Topping II: Spread over first topping. Sprinkle with coconut or nuts. Refrigerate 1 hour. Cut in squares to serve.