1 lemon cake mix
1 can crushed pineapple, plus juice
1 sm. pkg. lemon instant pudding
1 c. milk
6 oz. container Cool Whip, thawed
Nuts (optional)

Bake cake as directed on box in 13 x 9 x 2 inch pan. As soon as cake is done, take from oven and pour pineapple and juice over the top of hot cake. Set aside until cold. Put in refrigerator if you desire. For frosting, beat pudding with milk as directed, then add Cool Whip. Fold together. Frost cake with this mixture and sprinkle with nuts, if desired.