Aloha Cake - cooking recipe

Ingredients

1 pkg. sour cream cake mix
1 pkg. Dream Whip
2 c. milk
1 (20 oz.) can crushed pineapple
1 large pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese
1 medium size Cool Whip

Preparation

Following directions on cake mix, mix up.
Pour into greased and floured large jelly roll pan and bake.
In a bowl, mix together Dream Whip following directions on box.
Add pudding, milk and cream cheese.
Spread over top of cooled cake.
Drain pineapple well.
Sprinkle on top of cream mixture.
Top with Cool Whip. Sprinkle with 1/2 cup coconut, 1/2 cup nuts and dot with maraschino cherries.
Chill.
Keeps well for 3 to 4 days in refrigerator.