MIX:

1 pkg. Duncan Hines pineapple cake mix
1 (8 oz.) pkg. cream cheese, softened
1 (4 serving) pkg. vanilla instant pudding and pie filling mix
2 c. cold milk
1 (8 oz.) can crushed pineapple, drained
2 c. whipped topping

Preheat oven to 350 degrees. Grease and flour two 9x13x2 inch pans. Prepare cake as directed on package. Divide evenly in pans. Bake at 350 degrees for 20 to 25 minutes; follow package directions for doneness test and cooling.

FILLING:

For filling, beat cream cheese, instant pudding mix, and cold milk in small mixer bowl. Beat for 2 minutes at medium speed. Spread on one cooled cake layer. Spoon drained crushed pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator until next day before serving. 16 servings.