1 box Jiffy white cake mix
1 box vanilla pudding (not instant)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. pecans, crushed
10 whole piece pecans (for top)
1 lg. Cool whip
1 lg. can crushed pineapple, drained, keep 1/4-1/2 c. juice
Maraschino cherries

Mix and bake cake (prefer in long glass baking dish). Watch carefully not to bake too long, then let cool 15 minutes. Mix pudding and cook until done; then add cream cheese and stir until blended together on low heat. Poke holes with a fork all over cake. Pour pineapple juice over cake. Layer pudding mixture (still warm) over cake; layer pineapple over pudding layer; add nuts (crushed) over pineapple. Put in refrigerator until cool. Top with Cool Whip and arrange whole pecans and cherries on top. Refrigerate until served.