1 white cake mix
3 egg whites
1/3 c. oil
1 1/4 c. water
1 c. milk
1 (8 oz.) cream cheese
1 (9 oz.) Cool Whip
1 (3 oz.) box vanilla pudding
1 c. chopped nuts
1 (13 oz.) can crushed pineapple

Mix white cake mix, egg whites, oil and water according to cake mix instructions. Bake in oblong pan for 20 minutes. Cool.

In large bowl mix instant pudding and milk and beat slightly; add cream cheese and Cool Whip and whip until creamy. Set in refrigerator until it sets up. Spread on cool cake and sprinkle with pineapple, nuts and coconut as desired. Garnish with mint leaves and pineapple ring. May use other varieties of fruit or pie fillings.