1 pkg. white cake mix
4 eggs
1/3 c. oil
1 c. water
1 (4 oz.) pkg. vanilla instant pudding

Mix well. Bake in greased 9 x 13 inch pan at 350 degrees for 30 minutes.

FILLING:

1 lb. cream cheese
1 c. milk
1 c. pineapple juice
1 (6 oz.) vanilla instant pudding

Drain 1 can crushed pineapple and spread over cooled cake. Over pineapple, spread the filling and top with 1 small container of Cool Whip. Sprinkle on top of this: 1/2 c. nuts, finely chopped 1/2 c. Maraschino cherries, finely chopped

Chill before serving.