Cake Layers:

1 pkg. Duncan Hines pineapple cake mix

Preheat oven to 350°F and grease and flour two 13x9x2 inch pans. Bake at 350°F for 20 to 25 minutes following package directions for doneness and cooling.

Filling:

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
2 c. cold milk
1 can (8 oz.) crushed pineapple, drained
2 c. whipped topping, thawed

Beat cream cheese, instant pudding mix and cold milk in small mixer bowl. Beat 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 until next day before serving.