1 yellow or pineapple cake mix
1 (20 oz.) can crushed pineapple, drained (save juice)
8 oz. pkg. cream cheese
1 (3 oz.) pkg. vanilla instant pudding
1 c. cold milk
1 (9 oz.) container Cool Whip
Walnuts and coconut

Make cake according to directions on package using pineapple juice and water to make the liquid amount needed for cake mix. Bake at 350 degrees for 15 minutes in 15x10x1 inch (cookie sheet size) pan. Cool in pan and set aside.

In a bowl, blend together cream cheese, pudding and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping. Sprinkle with nuts and coconut. Put in refrigerator.