1 Jiffy cake mix
8 oz. cream cheese
20 oz. crushed pineapple
12 oz. Cool Whip
2 c. milk
1 lb. box instant pudding (vanilla, pineapple, or coconut)
Chopped nuts

Mix and bake cake mix as directed. Mix together the milk, cream cheese, and instant pudding and spread over baked cake. Drain pineapple and then spread over pudding layer. Spread Cool Whip on top and sprinkle nuts on top. Make ahead and chill overnight. Lasts 1 week in the refrigerator.