1 box Duncan Hines yellow cake mix
4 eggs
1 c. water
1/3 c. Puritan oil
1 (20 oz.) can crushed pineapple with juice
1 sm. box vanilla instant pudding mix
1 c. milk
1 (8 oz.) pkg. cream cheese
1 (9 oz.) pkg. Cool Whip, can use more if you like
1 tsp. vanilla
1 tsp. butter flavoring

Put eggs in hot water about 20 minutes before mixing the cake. Empty cake mix in large bowl. Put the Puritan oil in center of the cake mix, beat oil only in the center of the cake mix. Add warm water and eggs alternately. Beat well after adding each egg. Add flavoring. Use 9x13 pan. Grease pan well or spray with Bakers Joy. Bake at 350 degrees about 45 to 50 minutes or until done. Remove from oven. Let cool 5 minutes. Turn out on wire rack. Turn on a tray or flat oblong dish. While still hot, punch holes in top of cake using ice pick or fork. Spread pineapple and juice too. In small bowl, prepare pudding mix, using only 1 cup milk. Blend in cream cheese. Spread over pineapple. Cover, let cool. In hot weather, chill overnight. Top with Cool Whip.