At one time, there was a shop in Rochester called the Sweetheart Bakery. They made a cake very similar to this one, and it was delicious!
1 yellow cake mix
1 box instant French vanilla pudding
1 1/4 c. milk
4 oz. cream cheese, softened
small can of crushed pineapple, well drained (I actually end up using a bit more than this)
12 oz. tub of Cool Whip
Bake cake according to package directions in a greased jelly roll pan/cookie sheet with an edge. Beat together pudding, milk, and cream cheese; spread on cooled cake. Distribute pineapple evenly over the top and frost with Cool Whip. Sprinkle walnuts and halved Maraschino cherries over the top.