1 (18 1/4 ounce) packages yellow cake mix
1 (20 ounce) cans crushed pineapple
1 (1 ounce) package sugar-free instant vanilla pudding mix or 1 small regular instant vanilla pudding
1 (8 ounce) packages cream cheese, softened
2 cups cold milk
1 (8 ounce) cartons frozen whipped topping
1 cup finely chopped pecans
Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
source food .com