1/2 pkg. yellow cake mix
1 (8 oz.) cream cheese
1/2 c. milk
1 pkg. regular vanilla instant pudding
1 1/2 c. milk
1 lg. can crushed pineapple
1 lg. Cool Whip
Nuts (opt.)

Follow directions on cake package. Bake in 13"x9"x2" pan. Layer will be thin. Cool. Beat cream cheese, milk and pudding from package together until smooth. Gradually add the 1 1/2 cups milk (I use 1/4 less to make it thicker). Spread on cake layer and refrigerate. Drain pineapple well and place between paper towels to remove all moisture. When dry, put over the pudding. Cover with Cool Whip. Can also sprinkle chopped nuts on top. Also good made day before.