1 pkg. Duncan Hines pineapple cake mix
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4 serving size) vanilla instant pudding & pie filling mix
2 c. cold milk
1 can (8 oz.) crushed pineapple, drained
2 c. whipped topping

Cake: Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan. Prepare cake as directed on package. Bake at 350 degrees for 25 minutes; follow package directions for doneness test and cooling. After cake is cooled, cut cake lengthwise.

Filling: Beat cream cheese, instant pudding mix and cold milk in small mixer bowl. Beat for 2 minutes at medium speed. Spread on one cooled cake layer. Spoon drained crushed pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator several hours before serving. Makes 16 servings.