You will need…
1 (18 ounce) box yellow cake mix, baked in a 9 x 13 pan
3 eggs (or what your cake mix says)
½ cup oil (or what your cake mix says)
1 cups water (or what your cake mix says)
1 (3.5 ounce) box vanilla instant pudding mix
1.5 cups milk
4 ounces cream cheese
8 -14 ounces crushed pineapple, drained without any juice(use amount desired, more or less to your tastes)
½ container Cool Whip
14 ounces angel flake coconut (or however much you want)
After you have baked your cake in a 9x13 pan, allow it to cool completely.
Take a large bowl and combine your milk, pudding mix, and cream cheese.
Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
After the pudding mix has thickened, spread it over the first baked cake to act like a glue to stick the second cake on top.
Take your drained pineapple, and spread it over the pudding mixture.
Next you will take your cool whip and spread it evenly over the pineapple.
To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
Cover your cake, and place it in the refrigerator overnight.
Serve and enjoy!
This cake is amazing, and easy to make. I did not put the maraschino cherries on top because I'm going to wait until the day I serve it. It can last up to two weeks in the freezer, but make sure you take it out 24 hours before serving so it can become room temperature.