1 (2 layer) pkg. yellow cake mix
1 (20 oz.) can unsweetened crushed pineapple with juice
1 pkg. cream cheese (room temperature)
2 (4 oz. serving) pkg. instant vanilla pudding
2 c. milk
1 (8 oz.) frozen whipped topping, thawed
chopped nuts (optional)

Bake the cake in a 13 x 9 pan according to package directions. Let cake cool for about 20 minutes. Spread the pineapple over the cake with the juice. Beat cream cheese until smooth. Add the pudding, then milk. Spread over pineapple layer. Spread whipped topping over the pudding mix. Sprinkle with nuts if desired (optional). Refrigerate overnight, do not cover.

Makes 16 to 20 servings. I used a 9 x 12 glass dish.