1 pkg. cake mix (yellow or chocolate)
8 oz. cream cheese
1/2 pt. sour cream (1 c.)
3 pkgs. instant pudding (vanilla or chocolate)
2 c. milk
1 (20 oz.) can crushed pineapple, drained
1 lg. container Cool Whip

Bake cake according to directions in 10 x 15 x 2 inch pan. Check after 15 to 20 minutes. Beat together cream cheese, sour cream, milk, and pudding. After cake is baked and cooled at least 2 hours, spread mixture on cake. Then mix Cool Whip and pineapple and spread on top of first mixture. Keep in refrigerator until serving time.