1 lg. pkg. yellow cake mix
1 (15 1/2 oz.) lg. pkg. instant vanilla pudding mix
1 c. cold milk
1 (8 oz.) package cream cheese, softened
1 (9 oz.) container Cool Whip
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. flaked coconut
1/2 c. chopped maraschino cherries, drained

Prepare cake mix according to package directions. Pour batter into a greased 10 x 15 jelly roll pan. Bake in preheated 350 degree oven 15 to 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 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 eat. Serves 15 to 18 people.

Tips: Be sure cream cheese is well softened. Move fairly fast when blending pudding mix with milk as it can get fairly stiff pretty quick. I just beat the cream cheese into pudding mix by hand. This is a wonderful cake, attractive, colorful, good taste, easy to cut and serve. For holiday, color coconut red and green.