Hawaiian Wedding Cake 
Hawaiian wedding cake is a refreshing summer dessert that's sure to please! Make a yellow cake, top it with juicy pineapple and a fluffy whipped topping, then sprinkle coconut, chopped nuts, and maraschino cherries on top! 
yellow cake mix
1
(15.25 ounce) package
crushed pineapple, drained
2
(20-ounce) cans
instant vanilla pudding mix
1
(3.4 ounce) package
cream cheese
1
(8-ounce) package
frozen whipped topping, thawed
1
(8-ounce) container
flaked coconut
½
cup
chopped walnuts
½
cup
maraschino cherries
½
(10-ounce) jar
 Prepare and bake cake mix according to package directions in a 10x15-inch pan. Remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth; mix in prepared pudding. Fold in whipped topping. Spread evenly over pineapple.
  Sprinkle top with coconut, chopped walnuts, and maraschino cherries. Store in refrigerator until ready to serve.
