1 box (1 layer) yellow cake
1/4 c. oil
1 (3 3/4 oz.) pkg. instant pudding or lemon instant pudding
Pineapple cream pudding mix
1 (8 oz.) pkg. cream cheese
1 (15 1/4 oz.) can crushed pineapple, drained
1 (9 oz.) container frozen dessert topping, thawed

NOTE: If prefer use pineapple juice instead of water.

Prepare cake mix, with oil, according to package directions. Bake in a greased and floured 9 x 13 pan at 350 degrees for 15 minutes. Cool thoroughly. Meanwhile, prepare pudding according to package directions. Add cream cheese, beat until well blended. Refrigerate until thick. Spread over cooled cake. Cover with crushed pineapple then with whipped dessert topping. Sprinkle with ground nuts.