CAKE:

4 eggs
1 c. milk
1/2 c. oil
1 pkg. pineapple cake mix
1 pkg. instant toasted coconut pudding
1 c. nuts, chopped
14 to 16 maraschino cherries

TOPPING:

1/2 c. melted butter
1/2 c. sugar
1/3 c. whiskey
20 chocolate bits

Beat eggs. Add milk and oil. Beat well. Add cake mix and pudding. Beat well and add nuts and cherries. Make topping mix: Beat butter, sugar and whiskey together. Grease a 9 x 13 inch pan or a Bundt pan. Pour cake batter into prepared pan. Sprinkle cake with 20 chocolate bits and pour 1/2 of the topping mix over the cake. Bake at 375 degrees for 45 to 50 minutes. Cool cake 15 minutes. Remove from pan. Pour remaining topping mix over cake. (Keep mix warm over oven pilot so it will pour.)