1 box yellow cake mix (pudding in mix)
1 (8 oz.) pkg. cream cheese
3/4 c. pineapple juice (use drained juice from 1 (15 1/2 oz.) can crushed pineapple)
1 1/4 c. milk
1 lg. box instant vanilla pudding mix in a 13 x 9 x 2 pan
1 carton Cool Whip
3/4 c. chopped pecans or walnuts

Bake cake as directed on package and let cool. Mix cream cheese, pineapple juice, milk and pudding mix together, then pour over cake. next add crushed pineapple, then top with Cool Whip and sprinkle pecans on top. Refrigerate overnight.