1 yellow cake mix
1 c. milk
1/3 c. butter
3 eggs

TOPPING:

1 (26 oz.) can crushed pineapple (other fruit)
1 sm. vanilla pudding mix
2 c. cold milk
1 (8 oz.) pkg. cream cheese
1 pt. whipped cream, whipped
3 tbsp. sugar
1/4 c. chopped nuts or coconut

Prick cake - with fork while still hot. Pour pineapple with juice over hot cake. Blend pudding with milk and beat in cream cheese, small amount at a time spread over pineapple. Cover with whipped cream to which sugar has been added - pour nuts and coconut. Refrigerate until serving time. The longer the cake is refrigerated the better it is.