1 pkg. Jiffy golden yellow cake mix
1 pkg. vanilla instant pudding
1 (8 oz.) pkg. cream cheese
1 lg. can crushed pineapple, drained
1 lg. Cool Whip, thawed
1 jar cherries
1 c. chopped walnuts or pecans
1 egg
1/2 c. water
1 1/2 c. milk

Preheat oven to 350 degrees. Grease 9 x 13 inch pan generously and dust with flour or line bottom of pan with waxed paper. Blend cake mix, 1 egg and half of water; beat 2 minutes at medium speed. Scrape bowl often. If using portable mixer, use high speed. If hand mixing, beat 300 strokes.

Add remaining water, beat 2 minutes or 300 strokes. Pour batter into pan; bake about 20 minutes. Cool. Mix instant pudding with 1 1/2 cups milk; mix in cream cheese until smooth. Spoon over cooled cake. Spread crushed pineapple over pudding mixture. Spoon Cool Whip over pineapple. Sprinkle nuts and place cherries over Cool Whip. Keep refrigerated.