Ingredients
- 1 (8 ounce) can crushed pineapple, drained
- 1 (18.25 ounce) package yellow cake mix
- 1 (8 ounce) package cream cheese
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup milk
- 1 (16 ounce) container frozen whipped topping, thawed
Method
- 1
Bake yellow cake mix according to instructions on package in a 15x10 inch jelly roll pan.
- 2
Allow to cool.
- 3
In a medium bowl, combine cream cheese, pudding mix and milk. beat until smooth and spread on cooled cake.
- 4
Sprinkle drained pineapple on top of pudding.
- 5
Spread whipped topping over pineapple.
- 6
Sprinkle with chopped nuts.
- 7
Chill in refrigerator.