Hawaiian Wedding Cake

1 box white or yellow cake mix (or any other flavor, but NOT the variety with pudding included)
1 can (20 ounces) fruit cocktail in syrup, drained, syrup reserved
1 can (20 ounces) crushed pineapple in syrup, drained, syrup reserved
1 package instant vanilla pudding
1 package (8 ounces) cream cheese, softened
1/2 cup walnuts, chopped
1/2 cup coconut
1 container (9 ounces) Cool Whip, thawed

Prepare cake mix as directed on package. Bake in a greased and floured jellyroll pan at temperature directed on cake mix package until done, about 20 minutes. Cool.

Combine drained fruit syrups and measure out 1 1/3 cups, discarding the excess or reserving for another use. Combine pudding, softened cream cheese and the 1 1/3 cups fruit syrup. Beat together at medium speed and spread on top of cake.

Combine fruit cocktail and pineapple and distribute evenly on top of pudding mixture.

Then sprinkle most of the nuts and coconut on top of the fruit. Top with Cool Whip and finish with additional sprinkles of nuts and coconut.

Note: You can vary the fruit and pudding flavors as you wish.

Makes 12 servings.

Approximate values per serving: 437 calories, 18 g fat, 22 mg cholesterol, 4 g protein, 66 g carbohydrates, 1 g fiber, 472 mg sodium, 37 percent calories from fat