Bake a lemon cake mix in 9 x 13 inch pan. As soon as removed from the oven, fork holes all over the top and pour he juice of a #2 can of crushed pineapple in the holes, then evenly spread the remaining pineapple. Let cool.

Mix 1/2 cup milk in contents of box of instant lemon pudding. Add this to a large container of Cool Whip. Spread evenly all over the top of the cooled cake. Sprinkle chopped walnuts on top and cover with foil and keep refrigerated.