1 yellow cake mix
1 (8 oz.) pkg. cream cheese - softened
1 lg. pkg. vanilla instant pudding
2 c. milk
1 1/2 (#2) cans crushed pineapple - well drained
1 (8 oz.) Cool Whip - allow to thaw
1 1/3 c. coconut
1/2 c. chopped nuts or crushed Heath bars

Bake cake as directed on package - use a deep 9 x 13 pan. (If not keep out some of the batter, use for cupcakes. If cake gets too high there isn't room for toppings.) Allow cake to cool.

Beat together the cream cheese, pudding and milk until set. Spread on top of cake.

Spread crushed pineapple on top of pudding mixture.

Spread Cool Whip on top of pineapple.

Sprinkle coconut over Cool Whip.

Sprinkle nuts or Heath bars over coconut. Refrigerate for several hours before serving.