1 lg. can crushed pineapple
Betty Crocker sour cream white cake mix
2/3 c. water
1 egg
1 lg. box vanilla instant pudding
2 c. milk
8 oz. Philadelphia cream cheese

Mix 2 cups cake mix, water and egg. Bake 15 minutes in greased and floured 9"x13" pan; cool. Mix vanilla pudding, milk and cream cheese. Spread pudding mixture on cake. Layer drained crushed pineapple on pudding mixture. Frost with Cool Whip and nuts. Garnish with cherries if desired. Refrigerate 24 hours before serving.