1 box yellow cake mix
1 (20 oz.) can pineapple (crushed with juice)
1 lg. pkg. instant vanilla pudding
2 c. cold milk
1 (8 oz.) pkg. softened cream cheese
13 oz. frozen whipped topping (thawed)

Prepare cake mix as directed and cook in a 9 x 13 inch pan. Remove from oven and prick generously with a fork. Pour pineapple over top while cake is hot. Blend pudding with milk and beat in cream cheese. Spread over pineapple. Then cover with whipped topping. Refrigerate until ready to serve.