1 (9 oz.) pkg. Jiffy white cake mix
1 egg
1/2 c. water

Prepare according to package instructions, using the egg and water. Place in a greased 9x13 pan. Bake at 350 degrees for 10 minutes or until done. Cool and frost cake with frosting below. (NOTE: This will make a very thin layer, so be sure to bake only 10 minutes.)

FROSTING:

1 (8 oz.) cream cheese, softened
1 (3 1/2 oz.) vanilla instant pudding
1 lg. can crushed pineapple, drained
2 c. cold milk
1 lg. carton whipped topping

Beat softened cream cheese with milk until well blended and creamy. Add pudding mix to cream cheese and milk mixture. Pour on cooled cake and spread evenly. Drain crushed pineapple and place evenly on pudding layer. Cover all with prepared whipped topping. Keep in refrigerator until serving.