1 pkg. white cake mix, bake and cool
1 (20 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, warm up a bit
1 lg. pkg. instant pudding (vanilla, coconut cream, or butter pecan)
2 1/2 c. milk
1 lg. Cool Whip

Bake cake in 17 x 11 inch jelly roll pan. Drain pineapple while cake is baking. Put cream cheese, milk, and pudding mix into bowl; mix. Spread this on top of cake carefully. Spread pineapple with fingers over this mixture. Put Cool Whip on top and spread. Top with coconut, nuts, and cherries (if you desire). Refrigerate.