1 box Jiffy cake mix (yellow)
1 (8 oz.) pkg. cream cheese
2 c. milk
1 pkg. instant pineapple or vanilla pudding
1 (8 oz. or more) crushed pineapple
1 pkg. Cool Whip
1/2 c. chopped nuts

Bake cake according to directions in a greased 9 x 13-inch pan.

Bake 20 to 25 minutes at 350°F. Cool cake in pan.

Cream the cream cheese with 1/2 cup of milk, blending well. Add remaining 1 1/2 cups milk and pudding mix and blend well. Pour mixture over cooled cake in pan and sprinkle well drained pineapple over top. Top with Cool Whip and sprinkle with nuts. Keep in refrigerator until serving time.