1 pkg. Duncan Hines pineapple supreme cake mix
1 (8 oz.) pkg. cream cheese, softened
1 (3-4 oz.) 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. Divide batter in pans. Bake at 350 degrees for 20-25 minutes.

FILLING:

Beat cream cheese, vanilla instant pudding mix and cold milk in small mixer bowl. Mix 2 minutes at medium speed. Spread on one cooled cake layer. Spoon drained pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator overnight before serving. (P.S. Cake can be baked in one 13 x 9 inch pan and sliced in half for filling).