1 pkg. yellow cake mix
1 med. size can pineapple
1 lb. tub Cool Whip
1/4 c. chopped nuts
1 (8 oz.) pkg. cream cheese, room temperature
1 pkg. instant vanilla pudding

Make cake as directed. Bake in 13 x 9 1/2 inch oblong cake pan. Mix instant pudding and cream cheese together, set aside. Drain pineapple. Spread cream cheese and vanilla pudding mixture onto cake. Put drained pineapple on top of that, then Cool Whip, then sprinkle nuts on top and enjoy.