1 yellow cake mix
1 (5 1/2 oz.) instant vanilla pudding
1 c. cold milk
1 (8 oz.) cream cheese, at room temperature
1 (9 oz.) Cool Whip
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped cherries, drained
1 (20 oz.) crushed pineapple, drained

Prepare cake mix as directed. Bake in 11x13 inch greased pan or 10x15 inch greased jelly roll pan according to directions. Cool completely on serving dish.

ICING:

In large bowl, blend milk and pudding. Beat in cream cheese until smooth. Stir in Cool Whip. Spread mixture over cooled cake. Spread drained pineapple over cake. Sprinkle with coconut, nuts, and cherries. Refrigerate until ready to serve.