1 sm. cake mix (yellow Jiffy)
8 oz. cream cheese
1/2 c. milk
1 sm. box vanilla instant pudding
1 1/2 c. milk
1 lg. can crushed pineapple
8 oz. Cool Whip

Bake cake 15 minutes in 9x13 inch pan according to directions. Cool. Soften cream cheese in 1/2 cup milk and beat 2 to 3 minutes. Add pudding. Add 1 1/2 cups milk. Beat well and pour over cooled cake. Spread evenly. Drain pineapple and spread over pudding. Top with Cool Whip. Refrigerate overnight before serving.