1 pkg. yellow Jiffy cake mix
8 oz. cream cheese, room temperature
1 pkg. instant vanilla pudding
2 c. milk
1 (16 oz.) lg. can crushed pineapple, drained
Lg. size Cool Whip
1/2 c. pecans, chopped

Bake cake and cool in pan (13 x 9 inch pan, spread thin). Mix cream cheese, pudding and milk, using mixer. Spread pudding mixture over cake. Next, spread drained pineapple over pudding. Top with Cool Whip. Sprinkle chopped nuts over top. Keep refrigerated.