1 yellow cake mix
1 lg. bag coconut (optional)
8 oz. cream cheese, softened
1 lg. vanilla instant pudding
1 lg. Cool Whip (12 oz.)
2 (15 1/4 oz.) crushed pineapple (cans)
1 jar maraschino cherries

Drain pineapple juice and use juice as liquid for cake mix. (May need to add water to make a total of 1 1/2 cups of liquid.)

Bake cake at temperature specified in sheet cake pan (9 x 13 inch). Add milk (1 cup) to pudding. Add cream cheese and Cool Whip. Spread on cooled cake. Put coconut on top of pudding mixture. Place drained pineapple on top of coconut. Put maraschino cherries approximately 2 inches apart on top of cake. Chill before serving. Great in the summer.