1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple
1 sm. pkg. instant vanilla pudding
2 c. cold milk
1 (8 oz.) carton sour cream
1 can Thank you cherry pie filling
1 (13 oz.) container Cool Whip
1 c. sugar

Prepare cake mix as directed. Bake in 9 x 13 inch cake pan. After baking cake, crumble cake in punch bowl or leave whole and prick cake while still warm. Mix sugar and pineapple (undrained) and heat until all sugar is dissolved; pour over cake.

Blend pudding with milk; beat in sour cream. Spread over pineapple. Spread cherry topping as next layer. Garnish with nuts, coconut, or cherries. Refrigerate until serving time. The longer cake is refrigerated, the better the flavor.