#584 - Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 6oz. box Jell-O vanilla instant pudding
8oz. Philly cream cheese
2 cups milk
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 cup Baker's angelflake coconut
12 maraschino cherries (drained)

Mix and bake cake as directed on the yellow cake mix box (use a 9 x 13 x 2 cake pan). Cool the cake. In a mixer add cream cheese--beat. Add pudding mix and milk--beat. Spread this mixture on cooled cake. Spread drained crushed pineapple on top of cream cheese layer. Spread Cool Whip evenly on top of pineapple. Sprinkle coconut evenly over the top of the Cool Whip layer. Scatter cherries on top for decoration. Refrigerate well before serving. Keep refrigerated.