1 pkg. (2 layer) yellow cake mix
1 3/4 or 3 5/8 oz. pkg. instant vanilla pudding mix
1 (13 1/2 oz.) can (1 2/3 c.) crushed pineapple, undrained
1 (2 oz.) pkg. dessert topping mix

Prepare and bake two 8 or 9 inch layers from cake mix according to package directions. Cool 10 minutes, remove from pans. Stir pudding mix into crushed pineapple. Prepare dessert topping according to package directions. Fold in pineapple mixture. Spread about 1 1/2 cups frosting on bottom cake layer, top with second layer. Frost sides of cake lightly, top cake with remaining frosting. Garnish sides of cake with halved pineapple slices (one pound can) and maraschino cherries. Chill until serving time.