Hawaiian Wedding Cake Recipe

Ingredients:
1. Yellow cake mix, baked in a 9x13 pan, as directed. Do not overcook to browned edges.
2. 20 oz. crushed pineapple, drained with juice saved!
3. instant vanilla pudding, 4 person serving. I used lemon, and I bet cheesecake would be good also.
4. 9 oz. Cool Whip topping and 4 oz container of whipped cream cheese
5. Toasted coconut
6. Slivered almonds
7. Maraschino cherries
8. More Cool Whip as desired
9. Fork or skewer

Directions:
Only cool the cake until warm. (the original recipe says to cool completely, but I like the consistency better this way).
Poke holes all over the cake with a fork or a skewer.
Slowly drizzle all the pineapple juice over the cake until the juice is absorbed. Spread the pineapple over the entire top of the cake.
Mix the instant pudding into the Cool Whip.
Fold the softened and whipped cream cheese into the pudding/topping mixture. ( I leave out the cream cheese).
Spread over the cake.
Add a Cool Whip layer, if desired.
Sprinkle with the coconut, then the almonds.

I cut the cake into 15 servings, and add the cherry after cutting. But I have put the cherries on first as a serving guide.