1 pkg. yellow Jiffy cake mix
1 (8 oz.) cream cheese
2 c. milk
1 pkg. instant pineapple pudding
1 (2 lb.) can crushed pineapple
1 (9 oz.) Cool Whip

Bake cake in 9 x 13 pan 10 to 15 minutes at 350 degrees. Cool. Beat milk and cream cheese until smooth; add pudding to cheese mixture, spread over cake. Drain pineapple and dribble over cake. Spread Cool Whip on pineapple. Can be made days before serving.