1 pkg. white cake mix
1 (8 oz.) pkg. cream cheese, softened
2 c. milk (2%)
1 sm. pkg. vanilla or pistachio pudding, INSTANT
1 lg. can crushed pineapple, drained
1 (8 oz.) container Cool Whip

Bake cake in 9 x 13 pan, cool.

Mix cream cheese, milk and instant pudding, spread over cooled cake, then spread pineapple over pudding mixture. Top with Cool Whip, cool and keep cake in refrigerator.