Hawaiian Wedding Cake recipe

1 (18.25 ounce) box yellow cake mix,
    with or without pudding in the mix
1 (5.9 ounce) box instant vanilla pudding
8 ounces cream cheese, softened
2 1/2 cups milk
1 (20 ounce) can crushed pineapple, very well drained
About 3/4 cup flaked coconut
8 ounces whipped topping
About 1/2 to 3/4 cup chopped nuts
About 1 cup maraschino cherries, sliced

Lightly grease a 10 x 15-inch jellyroll pan.

Prepare cake mix according to package directions. Pour batter into prepared pan. Bake for 20 to 25 minutes or until tested done. Allow cake to cool.

Mix pudding with milk; beat in cream cheese, then spread on cooled cake. Sprinkle on coconut. Spoon on pineapple; spread on whipped topping. Place cherries over whipped topping, then sprinkle nuts over whipped topping.