1 pkg. Duncan Hines pineapple cake mix
1 (8 oz.) pkg. cream cheese, softened
1 sm. pkg. vanilla instant pudding & pie filling mix
2 c. cold milk
1 (8 oz.) can crushed pineapple, drained
2 c. whipped topping (Dream Whip)

CAKE:

1. Preheat oven to 350 degrees. Grease and flour 2 (13"x9"x2") pans.

2. Prepare cake as directed by package. Divide evenly in 2 pans.

3. Bake at 350 degrees for 20 to 25 minutes. Check package for doneness test.

FILLING:

1. Beat cream cheese, instant pudding mix and cold milk in small mixer bowl. Beat 2 minutes at medium speed.

2. Spread on one cooled cake layer. Spoon drained crushed pineapple over top.

3. Add second layer. Spread whipped topping on sides and top of cake.

4. Store in refrigerator until next day before serving. 16 servings.