18 1/2 oz. box yellow cake mix (I use Betty Crocker)
2 (3 3/4 oz.) instant pudding mix (vanilla)
1 1/4 c. milk
8 oz. pkg. Philadelphia cream cheese, room temperature
9 oz. non-dairy Cool Whip
1 lb. 4 oz. can crushed pineapple, well drained
3/4 c. chopped pecans
1/2 c. flaked coconut
Maraschino cherries

Mix cake according to directions. I bake in cookie sheet, 15 1/2 x 10 1/2 x 1 inch. Grease pan. Bake 25-30 minutes at 350 degrees. Cool in pan.

Blend pudding mix with milk and cream cheese. Then by hand fold in Cool Whip. Spread over cake. Sprinkle drained pineapple next. Coconut - nuts. Next I cut small pieces of maraschino cherries and sprinkle on. This can be refrigerated overnight. Serves 28 people.