1 pkg. yellow cake mix
1 (3 oz.) pkg. instant vanilla pudding mix
13 oz. container Cool Whip
1 (20 oz.) can crushed pineapple
2 c. cold milk
8 oz. cream cheese

Prepare cake mix as directed. Bake in 13"x9" sheet cake pan. After baking cake, prick with fork while cake is still warm. Pour pineapple with juice over warm cake. Blend pudding with milk and beat in softened cream cheese, a little at a time. Spread over cake and pineapple, cover with Cool Whip. Garnish with pecan halves, maraschino cherries and coconut. Refrigerate several hours before serving.