Summer Cake

Directions

1. 1
   Bake cake as directed on package, mixing with pineapple juice instead of water.
2. 2
   Pour batter into a greased 13 x 9-inch pan and bake.
3. 3
   Cool.
4. 4
   Mix cream cheese and cold milk, beating until smooth. Add instant pudding.
5. 5
   Beat 2 minutes or until thickened and spread over cake.
6. 6
   Spread drained pineapple over this and then cover with Cool Whip.
7. 7
   Sprinkle with crushed nuts.
8. 8
   Chill 2 to 3 hours.