1/2 pkg. mixed yellow cake mix
2 c. milk
1 (8 oz.) cream cheese, softened
1 lg. instant vanilla pudding
1 lg. can pineapple slices, cut bite size reserve juice
1 lg. (13 oz.) Cool Whip
1/2 c. chopped nuts

Bake cake in 9 x 13 pan, using 1/2 batter. Make cupcakes with other half or double ingredients for 2 cakes. Bake about 20 minutes. While cake is still to, pour pineapple juice over it. Whip milk and cream cheese; add instant pudding, mix until blended.

Put pineapple pieces over cake. Second layer, pudding mix. Third layer, Cool Whip. Top with nuts. Refrigerate at least 2 hours.