1 pkg. Duncan Hines pineapple cake mix
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4 serving size) vanilla instant pudding mix
2 c. cold milk
1 can (8 oz.) crushed pineapple, drained
2 c. whipped topping

Preheat oven to 350 degrees. Prepare cake as directed on package. Bake for 20 to 25 minutes. Cool cake. Split cake in half lengthwise into two layers.

FILLING:

Beat cream cheese, instant pudding mix and cold milk in small bowl. Beat for 2 minutes. Spread on one cooled cake layer. Spoon drained pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator until next day before serving.