1 baked 9x13 yellow cake, cooled
1 box coconut cream pudding mix cooked with 1 3/4 c. cold milk and chilled
1 (20 oz.) can crushed pineapple (drained)
1 (8 oz.) carton non-dairy topping whipped stiff or use reg. whipping cream
1/4 c. toasted coconut
1/2 c. chopped nuts
20 maraschino cherry halves, well drained

Dump cake upside down on a tray. Spread pudding over cake which has been cooled. Spread pineapple carefully over pudding. Let set 1 hour.

Then spread whipped cream over pineapple. Sprinkle coconut and nuts next. Then the cherries in even rows for serving. Refrigerate.