Pineapple Cream Cake - cooking recipe

Ingredients

1 yellow cake mix
1 box instant vanilla pudding
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can crushed pineapple, well drained
1 (8 oz.) container Cool Whip
1/2 c. chopped nuts

Preparation

Make cake as directed and bake in a 9 x 13-inch pan.
Cool. Make pudding as directed.
Mix softened cream cheese with pudding until blended.
Refrigerate until thick.
Drain the crushed pineapple well.
Spread over cold cake.
Top with Cool Whip. Sprinkle with chopped nuts.