Summer Cake - cooking recipe

Ingredients

1 pkg. yellow Jiffy cake mix
1 (8 oz.) pkg. cream cheese
1 pkg. instant vanilla pudding mix
1 can crushed pineapple
1 large container Cool Whip
crushed walnuts

Preparation

Bake cake as directed on package, mixing with pineapple juice instead of water.
Pour batter into a greased 13 x 9-inch pan and bake.
Cool.
Mix cream cheese and cold milk, beating until smooth. Add instant pudding.
Beat 2 minutes or until thickened and spread over cake.
Spread drained pineapple over this and then cover with Cool Whip.
Sprinkle with crushed nuts.
Chill 2 to 3 hours.