1 pkg. pineapple supreme cake mix
1 (8 oz.) cream cheese
1 sm. pkg. vanilla instant pudding
2 c. cold milk
1 (8 oz.) can crushed pineapple, drained
2 c. whipped topping

Preheat oven to 350 degrees. Grease and flour two 9 x 13 inch pans. Prepare cake as directed on package. Divide batter evenly in pans. Bake for 20-25 minutes. Beat cream cheese, vanilla pudding mix and cold milk in small mixing bowl for 2 minutes. Spread on cooled cake layer. Spoon drained pineapple over top. Add second layer. Spread whipped topping over top and sides. Chill overnight before serving.