Cake:

2 c. lemon supreme cake mix
2/3 c. water
1 egg

Mix together until smooth. Pour into a 9 x 13-inch cake pan and bake at 350°F for 15 minutes.

Frosting:

1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 pkg. lemon instant pudding
1 1/2 c. milk
1 can crushed pineapple, well drained
Cool Whip
Crushed graham crackers

Beat together the cream cheese and milk until smooth. Mix in the pudding and milk and beat until thickened. Spread over cooled cake. Spread the pineapple over the cake and pudding. Frost with Cool Whip and sprinkle crushed graham crackers on top. Keep refrigerated.