Puerto Rican Cake - cooking recipe

Ingredients

1 yellow Jiffy cake mix
8 oz. cream cheese
1 pkg. instant vanilla pudding
2 c. milk
1 large can crushed pineapple
bananas (if desired)
medium size Cool Whip
nuts (optional)

Preparation

Bake cake mix in a 9 x 13-inch pan for 12 to 15 minutes. Follow directions on box.
Mix cream cheese, pudding and milk in blender.
Pour over cooled cake.
Drain pineapple and sprinkle over cream mixture.
(Can add a layer of sliced bananas next.) Spread Cool Whip on top.
Sprinkle nuts.