1 pkg. yellow cake mix
1 pkg. lemon instant pudding & pie filling
1 (8 oz.) pkg. cream cheese
1 (20 oz.) can crushed pineapple
1 (12 oz.) carton Cool Whip

Prepare and bake cake mix according to package directions in a 9 x 13 inch pan. Cool. Mix lemon filling according to package directions. Let stand until thickened. Beat with cream cheese and pour over cake. Drain pineapple and spoon over the top. Spread on Cool Whip.