Lemon Fruit and Nut Cake

Directions

1. 1
   Prepare cake batter and bake as directed on package for 13x9-inch cake.
2. 2
   Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
3. 3
   Beat pudding mix and milk with whisk 2 min.
4. 4
   Immediately pour pudding over warm cake.
5. 5
   Refrigerate 1 hour.
6. 6
   Combine remaining ingredients; spoon over cake just before serving.