1 box cake mix (white or yellow)
1 box instant vanilla pudding
1 (8 oz.) cream cheese, softened
1 (9 oz.) Cool Whip
4 oz. shredded coconut
1 (20 oz.) can crushed pineapple, drained
1/2 c. crushed walnuts

Bake cake in a 10 x 14 inch pan (9 x 13 inch is a bit small) according to package directions. Make the pudding according to package directions; chill. Mix cream cheese and Cool Whip with mixer at medium speed. Fold in chilled pudding.

Spread pineapple on cooled cake, then the cream cheese mixture over that. Sprinkle with coconut and nuts. Serves 20.