1 yellow cake mix
3 pkgs. instant lemon pudding (royal)
3 c. milk
1 (8 oz.) pkg. cream cheese
1 lg. (20 oz.) can crushed pineapple, drained
1 lg. Cool Whip
1 c. toasted coconut
1/2-1 c. chopped pecans

Bake cake in jelly roll pan according to directions. In mixture blend cream cheese, pudding mix and milk. Spread thick mixture on cakes. Follow up with layers of pineapple, Cool Whip, coconut and pecans; let stand in refrigerator several hours. Serves 20 easily and keeps several days.