1 (18 1/4 oz.) pkg. yellow cake mix
1 c. sugar
1 (16 oz.) can crushed pineapple
12 oz. frozen whipped topping
1 c. milk
6 oz. pkg. instant butter pecan pudding
1 c. chopped walnuts

Bake cake as directed on package. Five minutes before cake is done, mix sugar and pineapple and bring to a boil until sugar dissolves. Put several holes in top of cake and pour pineapple mixture on top of cake. Let the cake cool in the pan. Mix milk and pudding and gradually add whipped topping. Frost top of cake and sprinkle walnuts on top. Refrigerate for 2 days before eating.