1 yellow cake mix (Duncan Hines recommended)
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese (Philadelphia brand)
1 pkg. French vanilla instant pudding
2 c. milk
Cool Whip or any whipped topping

OPTIONAL TOPPINGS:

Slivered almonds
Chopped walnuts
Plain or toasted coconut

1. Prepare cake mix as directed on back of box.

2. Pour only half the batter into 9"x13" pan which has been greased and floured.

3. Use other 1/2 of batter for cupcakes or save for another cake.

4. Bake cake about 20 minutes at 350 degrees or until done.

5. After cake has cooled, spread with drained crushed pineapple.

6. Mix softened cream cheese, pudding mix and milk in bowl until well blended.

7. Pour mix over pineapple.

8. Spread Cool Whip or whipped cream over top.

9. Sprinkle with choice of topping.

10. Keep cake refrigerated.