1 sm. box yellow Jiffy cake mix, bake as directed on box
1 Philadelphia cream cheese
2 c. milk
1 sm. box French vanilla instant pudding
1 (20 oz.) can crushed pineapple
1 container Cool Whip

Bake cake as directed on box. Drain pineapple juice, save this. Mix cream cheese and pineapple juice until creamy. Add pudding and milk to cream cheese. Mix for 5 minutes on medium until peaks. Spread on cake. Let set in refrigerator for 1/2 hour. Top with pineapple, well drained. Top that with Cool Whip.