1 sm. yellow cake mix (Jiffy)
1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 box vanilla instant pudding
1 1/2 c. milk
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) container Cool Whip

Bake cake according to directions in 13x9 pan. Mix softened cream cheese and 1/2 cup milk until smooth, then mix pudding with 1 1/2 cups milk. Combine and spread on cooled cake. Chill about an hour. Spread drained pineapple on top and cover with Cool Whip. Refrigerate or freeze.