Pineapple Sheet Cake - cooking recipe

Ingredients

1 yellow, white or orange cake mix
8 oz. cream cheese (room temperature)
4 oz. instant vanilla pudding
1 3/4 c. milk
16 oz. can crushed pineapple, drained
8 oz. Cool Whip
shredded coconut
chopped nuts
slivered maraschino cherries

Preparation

Bake cake mix according to directions in a jelly roll pan for 15 minutes; cool.
Cream together cream cheese, pudding and milk and spread over cake.
Sprinkle pineapple over cake.
Top with Cool Whip.
Garnish with shredded coconut, chopped nuts and maraschino cherries.
Refrigerate and serve cold.
Better made day before serving.
Serves 15 to 20 large portions.