1 yellow cake mix
1 (20 oz.) can crushed pineapple, drained, reserve juice

Bake: size 15 x 10 pan, one layer. make cake according to package, instead of liquid use reserved pineapple juice. Cool cake. Soften 8 ounce cream cheese with mixture of 1 package instant vanilla pudding together with 1 cup cold milk. Blend together. Fold in drained pineapple. Leave in bowl for few minutes to thicken, then spread on cooled cake. Top this with 1 medium size Cool Whip topping. Spread over the filling. Sprinkle all over this, some chopped walnuts and 1 package coconut.