Pina Colada Cake - cooking recipe

Ingredients

1 yellow cake mix
1 large can crushed pineapple
1 (6 oz.) pkg. instant vanilla pudding
1 small carton Cool Whip
1 small pkg. coconut

Preparation

Bake cake mix according to package directions in 9 x 13-inch pan.
Let cool and poke holes in top, then pour crushed pineapple over top including juice.
Prepare pudding according to package directions.
Spread over pineapple.
Let stand in refrigerator for 1 hour.
Spread Cool Whip on top of pudding.
Sprinkle coconut over Cool Whip.
May be topped with maraschino cherries.
Cover and refrigerate for 8 hours.
Keep refrigerated.