1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple, drained

TOPPING 1:
1 (8 oz.) pkg. cream cheese, softened
1 (3 3/4 oz.) box instant vanilla pudding
1 c. cold milk

TOPPING 2:
2 c. whipped topping
Coconut or chopped nuts

Bake cake according to package directions in 9 x 13 inch pan. Cool cake thoroughly. Punch large holes in top of cake with wooden spoon handle. Pour pineapple over top and spread to cover; some will go into holes. combine cream cheese, pudding mix and milk, and beat until thick enough to spread over pineapple. Spread whipped topping over first topping. Sprinkle coconut and/or nuts over whipped topping. Refrigerate cake for 1 hour. Cut and serve.