Pineapple Pudding Cake - cooking recipe

Ingredients

1 box white Jiffy cake mix
1 egg
1 box instant vanilla pudding
1 (8 oz.) pkg. cream cheese
1 large can crushed pineapple, drained
1 (9 oz.) bowl Cool Whip
2 c. cold milk

Preparation

Bake cake using whole egg.
Bake in 11 x 13-inch pan.
Cream cheese and all 2 cups milk; mix well.
Add instant pudding to cream cheese and mix well.
Pour over cold cake.
Add pineapple over this and then Cool Whip over pineapple.
Sprinkle with pecans and refrigerate.