#1589 - Hawaiian Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 - 7oz. bag Baker's angelflake coconut
1 small jar maraschino cherries (drained)

Prepare cake batter according to box directions and pour the batter on a greased jelly roll pan (10.5" x 15" x 1"). Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. In a mixer add cream cheese and pudding powder--beat. Refrigerate. Cool cake completely. Remove cream cheese mixture from refrigerator and spread it all over the top of the cooled cake. Spread the drained crushed pineapple over the cream cheese layer. Spread the Cool Whip on top of the pineapple layer. Sprinkle the coconut on top of the Cool Whip layer. Cut the drained cherries into smaller pieces and spread them on top of the coconut layer. Refrigerate overnight.