Hawaiian Cake

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

1. . Pour into greased 10 x 15-inch pan.
2. Bake at 350u0b0 for 15 to 20 minutes.
3. Cool in pan.
4. When cooled, blend pudding mix with milk.
5. Beat cream cheese into pudding; mix until smooth.
6. Stirring by hand, fold whipped topping into pudding-cheese mixture.
7. Spread pudding mixture on top of cake.
8. Spread drained pineapple over pudding.
9. Sprinkle with coconut, nuts and cherries.
10. Refrigerate.

yellow cake, instant vanilla pudding, cream cheese, pineapple, pecans, flaked coconut, maraschino cherries, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403838 (may not work)