1 pkg. yellow cake mix (your choice)
1 (3 oz.) pkg. lemon pudding (not instant)
1 (15 oz.) can crushed pineapple
1 (8 oz.) can mandarin oranges
1 (14 oz.) pkg. coconut flakes
1 (16 oz.) container Cool Whip
1 (10 oz.) jar maraschino cherries (optional)

Prepare one 9x13-inch baking pan.

Bake a one layer yellow cake mix according to package directions. Drain pineapple, saving the juice Cook pudding according to directions, using drained juice as part of the liquid. Add drained pineapple to the thickened pudding. Cover with wax paper and cool.

Split cooled layer cake in half. Place one layer in pan. Top with pudding mixture. Repeat with second layer. Arrange orange wedges over all and top with Cool Whip. Sprinkle with coconut, plain or toasted. Decorate top with maraschino cherries.

Note: Can also use a deep bowl for cake.

Submitted by: Marge Nicholson