1 box yellow cake mix, prepared as directed in 9×13 pan
1 – 20oz can crushed pineapple (undrained)
1 C brown sugar (may use regular sugar)
1 – 5.25 oz pkg. instant vanilla pudding, prepared w/2 C milk
1 – 8 oz pkg cream cheese (softened)
2-3 medium bananas (enough to cover)
1 container whipped topping
1/4-1/2 C pecan pieces
1/2 C shredded coconut
24 marachino cherry halves
After your cake is baked & cooling, in a small saucepan combine undrained pineapple and sugar over med-hi heat. Boil for 5 minutes, reducing heat if necessary. Do not let sugar mixture burn. Pour over top of baked cake and allow to cool. Prepare instant pudding per package directions; add softened cream cheese to pudding and blend thoroughly. Pour over cooled cake. Slice bananas and place evenly on top of cake. Top with whipped topping, covering bananas completely. Sprinkle with pecans, then coconut. Decorate with cherry halves.
Refrigerate leftover cake.