3.4ouncesvanilla instant pudding (or pineapple pudding)(1 small box)
Bake the cake in a 9x13 baking pan according to package directions.
Drain the pineapple, but reserve the juice. Pour the reserved juice into a 2-cup measuring cup. Add enough milk to the juice to make a total of 1 1/2 cups of milk/juice mixture.
Use a hand mixer to beat the milk/juice and the cream cheese together in a medium bowl.
Add the pudding mix and whip until the pudding has thickened.
Spread the cream cheese/pudding mixture over the cooled cake.
Top with drained crushed pineapple.
Spread Cool Whip overtop the whole cake.
Sprinkle with nuts if desired.
Cover and refrigerate at least 3 hours before serving.
Store any remaining cake in the refrigerator.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**