1 pkg. Duncan Hines pineapple supreme cake mix
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3 to 4 oz.) vanilla instant pudding
2 c. cold milk
1 can (8 oz.) crushed pineapple, drained
2 c. whipped topping

Preheat oven to 350 degrees. Grease and flour two 9 x 13 inch pans. Prepare cake as directed on package. Divide batter evenly in pans. Bake at 350 degrees for 20 to 25 minutes; follow package directions for doneness test and cooling.

FILLING: Beat cream cheese, vanilla instant pudding mix and cold milk in small mixer bowl. Mix for 2 minutes at medium speed. Spread on one cooled cake layer. Spoon drained pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator overnight before serving.