Duncan Hines yellow butter cake mix
1 (3 3/4 oz.) instant vanilla pudding
1 (8 oz.) cream cheese (softened)
1 sm. can crushed pineapple (drained)
1 (12 oz.) Cool Whip

Prepare cake mix using 2/3 cup milk (canned or regular) for liquid needed. Bake in layers or 10 x 15 x 1 1/8 inch pan as directed. Cool.

Mix pudding, reducing milk amount to 1 1/2 cups from 1 3/4 cups so pudding will be extra thick. Mix cream cheese to creamy texture. Add some of pudding mix until it becomes a consistency to combine with remaining pudding mixture for a smooth texture. Fold in drained pineapple. Put this mixture between and on top of layers or spread ON SHEET CAKE.

Frost all over with Cool Whip. Garnish with cherries or nuts as desired. Keep refrigerated. Light, cool, refreshing!