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

TOPPING I:

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

TOPPING II:

2 c. whipped topping
Coconut or nuts

Bake cake according to package directions, using a 9 x 13 inch pan. Cool cake thoroughly. Punch large holes over cake using handle of a wooden spoon. Pour drained pineapple over top and spread to cover, some will go in the holes.

Combine cream cheese, pudding mix and milk; beat until thick enough to spread over pineapple. Then spread whipped topping over pineapple. Sprinkle coconut or chopped nuts over whipped topping. Refrigerate 1 hour. Cut into squares.