1 box lemon cake mix
1 (8 oz.) pkg. cream cheese
1 (9 oz.) pkg. Cool Whip topping
1 (20 oz.) can crushed pineapple
1 can flaked coconut
1 pkg. vanilla instant pudding and pie filling
1 jar maraschino cherries

Mix cake mix as directed, cook until done in 9 x 13 pan. Soften cream cheese. Stir in whipped topping. Drain pineapple and slice cherries in halves. Prepare instant pudding as directed quickly. Add to cream cheese mixture. Spread over cooled cake. Sprinkle with pineapple, cherries, and coconut.