1 box (18 oz.) yellow cake mix
1 can (20 oz.) crushed pineapple (drained)
1 sm. box French vanilla instant pudding
1 (8 oz.) pkg. Philadelphia cream cheese (softened)
1 lg. Cool Whip
1 c. chopped pecans

In a 13x9 inch pan, bake cake according to package directions. Cool. Prepare pudding according to package directions. Add cream cheese; continue to beat until mixed thoroughly. Spread over cooled cake. Spread pineapple over mixture. Frost with Cool Whip. Sprinkle with pecans. Refrigerate.