1 (9 oz.) Jiffy yellow cake mix
1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 sm. Jello instant vanilla pudding mix
1 1/2 c. milk
1 lg. can drained, crushed pineapple
1 lg. container Cool Whip
Chopped nuts

Bake cake in 9 x 13 inch pan 10 to 12 minutes (watch). Cool. Soften cream cheese with 1/2 cup milk. Add vanilla pudding with 1 1/2 cups milk. Let stand 2 minutes. Pour over cooled cake. Top with pineapple. Top with Cool Whip. Sprinkle with nuts. Refrigerate.

Note: Can be made a day ahead.