1 (9 x 13 inch) yellow cake from mix, baked according to directions on box
2 c. milk
1 (8 oz.) pkg. cream cheese
1 (4 serving size) pkg. vanilla pudding
1 (20 oz.) can crushed pineapple, well drained
1 (4 oz.) container non-dairy whipped topping
Pecans

Cool cake. Blend together 1/2 cup milk and cream cheese. Prepare pudding mix using only 1 1/2 cups milk. Combine with cream cheese mixture. Spread on cooled cake. Top with well-drained pineapple. Spread whipped topping over pineapple layer. (You can use more whipped topping if you like.) Sprinkle chopped pecans on top. Refrigerate until well set.