1 box yellow cake mix, prepared as directed (3 eggs, 1/3 c. vegetable oil and 1 1/3 c. water)
1 (20 oz.) can crushed pineapple (undrained)
1 c. brown sugar, firmly packed
1 (5 1/4 oz.) pkg. instant vanilla pudding (2 c. milk)
1 (8 oz.) pkg. cream cheese, softened
2 to 3 medium bananas, sliced (optional)
1 (12 oz.) container whipped topping, thawed
1/2 c. pecan pieces
1/2 c. shredded coconut (optional)
24 maraschino cherry halves

Bake cake according to package directions in a 9 x 13-inch pan. In a small saucepan, combine undrained pineapple and brown sugar over medium-high heat. Boil for 5 minutes, reducing heat if necessary. Do not let sugar mixture burn. Pour over top of baked cake and allow to cool. Prepare instant pudding as package instructions; add softened cream cheese. Blend thoroughly. Pour over top of cooled cake. Slice bananas and place evenly on top of cake. Top with whipped topping, covering completely. Sprinkle with pecans, then coconut. Decorate with maraschino cherry halves. Refrigerate.