1 sm. Jiffy vanilla cake mix
1 sm. instant vanilla pudding
8 oz. cream cheese
1 lb. can crushed pineapple, drain
8 oz. Cool Whip
1 c. pecans, chopped

Warm cheese to room temperature. Bake and cool cake in a 9 x 13 inch pan. Drain pineapple. Make pudding. Combine set pudding with cream cheese and spread on cooled cake. Spread pineapple, then Cool Whip. Sprinkle with nuts. Refrigerate overnight.