1 (18 1/2 oz.) pkg. yellow cake mix
1 (5 1/2 oz.) lg. pkg. instant vanilla pudding mix
1 c. cold milk
1 (8 oz.) pkg. cream cheese, softened
1/2 c. flaked coconut
1 (9 oz.) container frozen non-dairy whipped topping, thawed
1 (20 oz.) can crushed pineapple, well drained
1/2 c. chopped pecans
1/2 c. chopped maraschino cherries, drained

Prepare cake mix according to package directions. Pour batter into a greased 10x15 inch jelly roll pan. Bake in preheated 350 degree oven 15 to 20 minutes until cake tests done. Cool in pan.

When cake has cooled, blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Stirring by hand, fold whipped topping into pudding cheese mixture.

Spread pudding mixture on top of cooled cake. Spread drained pineapple over pudding. Sprinkle with chopped cherries, nuts and then coconut. Refrigerate until ready to cut. Serves 15 to 18.

TIPS: Be sure cream cheese is well softened. Move fairly fast when blending pudding mix with milk, as it can get fairly stiff pretty quick. I just beat the cream cheese into pudding mix by hand.