1 (18 1/2 oz.) can mix (white, yellow, lemon and orange)
1 lg. instant vanilla pudding
1 c. cold milk
1 (8 or 9 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
2 (20 oz.) cans crushed pineapple, well drained
1/2 c. chopped nuts
1/2 c. flaked coconut
Maraschino cherries, drained for decoration

Prepare cake mix according to package directions. Pour batter into a greased 10 x 15 jelly roll pan. Bake in preheated 350 degree oven 15 to 20 minutes, or until done. Cool in pan. When cake is cooled, blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Fold well drained pineapple into pudding mixture. Spread on top of cake. Top with Cool Whip. Sprinkle with coconut and chopped nuts. Decorate with maraschino cherries. Refrigerate until ready to serve. Can be made the day before serving.