1 (18 1/4 oz.) yellow cake mix
1 (5 1/2 oz.) instant vanilla pudding
1 c. cold milk
1 (8 oz.) cream cheese, softened
1 (9 oz.) frozen whipped topping, thawed
1 (20 oz.) crushed pineapple, well drained
1/2 c. pecans, chopped
1/2 c. flake coconut
1/2 c. maraschino cherries, chopped and drained

Prepare cake mix according to package directions. Pour into greased 10x15 inch jelly roll pan. Bake at 350 degrees for 15-20 minutes. Cool in pan.

Blend pudding mix and milk. Beat cream cheese into pudding until smooth. Fold in whipped topping by hand. Spread mixture on cooled cake. Spread pineapple on top, then sprinkle with nuts, cherries and coconut. Refrigerate until ready to serve. Cut in squares.