Pineapple Cream Cake

Ingredients

• 2 cups yellow cake mix
• ¾ cup water
• 1 egg
• 1 8oz cream cheese
• 1 ½ cup milk
• 1 large box instant vanilla pudding
• 1 16oz can crushed pineapples, drained
• 1 large container of Cool Whip
• Chopped nuts (amount not specified)

Steps

1. Beat yellow cake mix, water, and egg together.
2. Pour into greased and floured 9 X 13 baking pan.
3. Bake at 300°F for 15 to 20 minutes. Cool in pan.
4. Mix cream cheese, milk, and instant vanilla pudding until blended and thick. Fold in Cool Whip.
5. Spread over the cooled cake.
6. Top with crushed pineapple and sprinkle with chopped nuts.
7. Refrigerate for at least 2 hours.