1 pkg. yellow or white cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding
2 c. whole milk
1 (8 oz.) pkg. cream cheese
1 (15-16 oz.) can crushed pineapple, well drained
1 (16 oz.) carton Cool Whip
Nuts

Bake cake according to directions in 9 x 13 inch pan. Cool. Mix together vanilla pudding, milk and cream cheese; spread on cooled cake. Spread drained pineapple over pudding mixture. Top all with Cool Whip and sprinkle with nuts. Refrigerate. Make a day ahead.