1 box yellow cake mix
1 (14 oz.) can crushed pineapple (in its own juice), with juice drained
and reserved
1 (8 oz.) pkg. cream cheese, softened
2 c. skim milk
1 sm. pkg. sugar free instant vanilla pudding
1 (14 oz.) carton low calorie whipped topping

Prepare cake according to directions, using pineapple juice instead of water. Bake in greased and floured 17 x 11 jelly roll pan at 350 degrees for 30 minutes, checking after 25 mintues to see if cake is done. Cool cake. Mix together cream cheese, skim milk, and pudding and spread on cooled cake. Top with drained pineapple; then top with whipped topping. 20 servings. 1 serving equals 285 calories or 2 bread, 1 fruit and 2 fat exchanges.