1 Jiffy cake mix or 1/2 box yellow cake mix
8 oz. pkg. cream cheese, softened
1 c. cold milk
2 oz. can unsweetened crushed pineapple, drained (save juice)
1 pkg. pineapple cream or vanilla instant pudding (5 or 6 oz.)
1 lg. container Cool Whip (12 oz.)
Almonds or pecans, shredded

Mix cake according to directions on package. Pour into buttered and floured 9 x 13 inch pan. Bake 20 to 30 minutes at 350 degrees. Cool thoroughly. Beat cream cheese until smooth. Slowly add milk to 1 cup of juice from pineapple. Beat until smooth. Add pudding mix. Beat until mixture thickens. Add drained pineapple and pour over cake. Chill 1 hour, then spread Cool Whip over top of filling. Sprinkle with almonds or pecans.