1 pkg. Duncan Hines pineapple cake mix

Preheat oven to 350°F. Grease and flour two 13x9x2-inch pans. Prepare cake as directed on package. Divide evenly in pans.

Bake at 350°F for 20 to 25 minutes. Cool.

Filling:

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

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 crushed pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator.