1 (18 1/2 oz.) pkg. yellow cake mix
1 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped maraschino cherries, drained
1 (5 1/2 oz.) lg. pkg. instant vanilla pudding mix
1 (9 oz.) container frozen non-dairy whipped topping, thawed

Prepare cake mix according to package directions. Pour batter into a greased sheet cake pan. Bake in preheated 350 degree oven for 15-20 minutes until cake tests done.

Cool in pan. When cake has cooled, blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Stirring by hand, fold whipped topping into pudding cheese mixture.

Spread pudding mixture on top of cooled cake. Spread drained pineapple over pudding. Sprinkle with chopped cherries, nuts and then coconut. Refrigerate until ready to cut. Serves 15-18.