8 oz. Cool Whip Free, thawed
9 oz. box Jiffy yellow cake mix
1/2 c. water
1 egg
8 oz. fat-free cream cheese
1 large box instant vanilla pudding mix
2 c. skim milk
1 (20 oz.) can crushed pineapple, drained

Spray a 13 x 9-inch baking pan. Preheat oven to 350°F. Combine cake mix, water and egg. Mix according to package directions. Pour into pan and bake for 15 to 18 minutes. (Cake layer will be thin.) Cool cake in pan. Beat softened cream cheese until smooth. Add pudding and skim milk to cream cheese. Beat until well mixed and thick. Spread evenly over cooled cake. Put drained pineapple over pudding layer. Spread thawed Cool Whip over pineapple layer. Cover and refrigerate until ready to serve.