Make cake according to directions, pour into in 9x13 pan and bake as directed on box. When done , poke holes with fork and pour crushed pineapple, juice included on top of cake. Cool. Fix instant pudding according to directions, pour over top of pineapple, next cover with cool whip, finish with sprinkling nuts all over top. Refigerate for 4-6 hours for full taste. Enjoy!