Hawaiian Cake

1 package (18-1/4 ounces) yellow cake mix
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (20 ounces) crushed pineapple, drained
1/2 cup chopped maraschino cherries, drained
1/2 cup flaked coconut
1/2 cup chopped walnuts

Prepare cake mix according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20-25 minutes or until cake tests done; cool completely.

In a large mixing bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Refrigerate until serving. Makes 16-20 servings.