2 (20 ounce) cans crushed pineapple, drained (I use the juice in place of the water called for on the cake mix) 1 (3.4 ounce) package instant vanilla pudding mix
½ cup flaked coconut (It's even better if you toast the coconut!) ½ cup chopped walnuts (I use macadamia nuts) ½ (10 ounce) jar maraschino cherries
Directions
Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
Sprinkle top with coconut, chopped nuts and maraschino cherries. Store in refrigerator.