1 pkg. white cake mix
1 (8 oz.) pkg. cream cheese, softened
2 c. milk
1 pkg. instant vanilla cream pudding mix
2 c. drained crushed pineapple
Whipped topping

Bake cake as directed on package in 9 x 13 inch pan. Cool. Mix cream cheese with milk. Gradually add pudding mix and beat for 2 minutes. Pour over cooled cake. Sprinkle with pineapple. Cover with large tub of whipped topping and refrigerate. May be prepared 2 to 3 days before serving.