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Submitted by: Jackie Crough from Salina, KS
Originally shared on the web 05/18/2018

18-1/4 oz. pkg. white or yellow cake mix
8-oz. pkg. cream cheese, softened
2 c. milk
3.4-oz. pkg. instant vanilla pudding mix
20-oz. can crushed pineapple, drained
16-oz. container frozen whipped topping, thawed
Garnish: toasted coconut, chopped nuts, sliced maraschino cherries

Prepare and bake cake mix in a 13"x9" baking pan according to package directions. Let cool. Combine cream cheese, milk and pudding; blend until fluffy. Stir in pineapple. Spread mixture evenly over top of cake; cover with whipped topping. Sprinkle with coconut, nuts and cherries. Chill until serving time. Serves 8 to 10.