Aloha Cake

1 (18.25 ounce) box yellow cake mix
8 ounces cream cheese
1 cup milk
1 small box vanilla instant pudding
1 container Cool Whip
1 (20 ounce) can crushed pineapple, drained

Grease and flour an 11 x 17-inch pan or two 9 x 13-inch pans.

Bake cake as directed on package. Check for doneness after 18 minutes.

While cake is cooling, cream cheese. Add 1 cup milk slowly. Beat in pudding slowly. Spread pudding mixture over cooled cake. Spread drained pineapple over pudding. Spread with whipped topping over pineapple. Sprinkle with nuts and/or coconut and maraschino cherries for color. Keep refrigerated.