1 pkg. pineapple or yellow cake mix
8 oz. softened cream cheese
1 box instant vanilla pudding mix
2 c. milk
8 oz. can crushed pineapple, drained
2 c. whipped topping

Preheat oven to 350 degrees. Grease and flour 2 oblong (13 x 9 inch) baking pans. Prepare cake as directed. Evenly divide cake mix in both pans. Bake 20 to 25 minutes until done. Allow cakes to cool completely. For filling, beat cream cheese, pudding mix and milk in a small bowl. Beat 2 minutes at medium speed. Spread on 1 cooled layer. Spoon pineapple on top of layer. Add second layer, spread on whipped topping on top and sides of cake. Refrigerate cake when done.