Sheet Pan Pineapple Cake

This recipe came from my SIL's church cookbook.

• Ready In: 20 mins
• Yields: 8-10

Ingredients

• 9  ounces  yellow cake mix (Jiffy brand)
• 1  egg
• 1⁄2 cup water
• 8  ounces cream cheese
• 3 1⁄2 ounces instant vanilla pudding
• 2  cups milk
• 2 (8 ounce) cans crushed pineapple, drained
• 8  ounces Cool Whip Topping
•  nuts, on top as desired

Directions

1. Mix cake as directed on package and bake in greased 9x11 glass dish until done.
2. Watch carefully not to overcook because it will be thinner than usual.
3. Let cool.
4. Mix together cream cheese, vanilla pudding, and milk.
5. Pour over cake in the glass dish.
6. Layer pineapple, Cool Whip and nuts. Refrigerate. .