1 pkg. white or yellow cake mix
1 (16 oz.) can crushed pineapple, well drained
1 (8 oz.) cream cheese, softened
1 (9 oz.) Cool Whip
1 pkg. instant vanilla pudding

Bake cake as directed, 13 x 9 inch pan. Make pudding as directed. Cool cake. Spread with crushed pineapple. Mix Cool Whip, cream cheese and pudding (use mixer). Spread on top of crushed pineapple. Put coconut flakes (small can) over filling. Decorate with nuts and cherries. Refrigerate overnight.