1 pkg. pineapple or lemon cake mix
1 pkg. (8 oz.) cream cheese
1 box (4 oz.) instant vanilla pudding
2 c. chilled milk
1 can (4 oz.) crushed pineapple, drained
1 carton (8 oz.) Cool Whip

Make cake according to directions on package. Bake in a 9x13x2 inch pan which has been greased and lined with wax paper. Let cake cool and place in refrigerator several hours. Split the cake, making 2 layers. Cooling makes it easier to split.

Filling: Beat cream cheese until fluffy; add package of pudding and milk. Continue to beat mixture 2 minutes on medium speed. Spread on cooled half of cake. Spoon over filling mixture the drained pineapple. Top with the other half of the cake. Spread whipped topping over sides and tops of cake. Store in refrigerator overnight.