1 yellow jiffy cake mix
1 (8 oz.) Philadelphia cream cheese
1 (20 oz.) crushed pineapple, drained
1 (16 oz.) Cool Whip
1 (6 oz.) vanilla instant pudding
9 x 13 glass pan

Drain pineapple, reserve juice. Bake cake using pineapple juice and additional water to follow directions on box. Bake at 350 degrees until cake is set 10 to 20 minutes. Mix pudding as directed on box using all but 1/2 cup of the milk. Use the additional 1/2 cup milk to blend on low the cream cheese. Add pudding and cream cheese mixtures, blend on low. Pour over cooled cake. Spoon drained pineapple evenly over pudding cheese mixture. Spoon Cool Whip over. Refrigerate.