1 yellow or white cake mix or your favorite recipe baked according to directions
1 pkg. vanilla instant pudding (sm.)
1 lg. Cool Whip
1 can #2 crushed pineapple, lg.
1 (8 oz.) pkg. cream cheese
1/2-1 c. flaked coconut & slivered almonds

Bake cake in a 9 x 13 inch pan. While still hot, prick top with a toothpick or turkey skewer. Pour on pineapple (with juice) and cool in refrigerator.

Mix pudding mix with 1/2 cup of milk until thickened. Add softened cream cheese and blend well. Spread over top of cold cake. Then ice with Cool Whip. Sprinkle with coconut and slivered almonds. Refrigerate. May use fresh cut up strawberries also.