1 pkg. yellow cake mix
1 (8 oz.) pkg. cream cheese, softened
1 sm. pkg. instant vanilla pudding
1 1/2 c. milk
1 (20 oz.) can crushed pineapple (I also use 1 sm. can of pineapple), drain & reserve liquid from pineapple
1 (8 oz.) container whipped topping (Cool Whip)
1/2 c. chopped nuts (optional)

Mix cake according to package directions, but substitute pineapple juice for water. If juice does not equal water called for on cake mix, add water to juice. Bake in greased and floured 9x13 inch pan at 350 degrees until brown (about 25 to 30 minutes). Let cake cool before putting on topping.

Beat with mixer: Softened cream cheese, milk, instant pudding until smooth. Fold in pineapple. Spread over cake and refrigerate about 10 minutes until firm. Spread whipped topping over cake and sprinkle with chopped nuts. Chill 2 to 3 hours before serving.