Mix 1 package white Jiffy cake mix according to directions and bake in 9 x 13 inch pan for 20 minutes at 350 degrees. Cool.

1 (8 oz.) pkg. cream cheese
2 c. milk
1 sm. pkg. instant vanilla pudding

Beat cheese and milk until free of lumps. Add pudding. Beat until thick and spread on cooled cake.

2 c. crushed pineapple
1/2 c. sugar
1 tbsp. cornstarch
1 lg. container Cool Whip

Combine pineapple, sugar, and cornstarch and cook until thick. Spread over cream cheese mixture. When cooled, cover with Cool Whip. Refrigerate overnight.