- 1 (1 layer) pkg. white or yellow cake mix
- 1 (4 oz.) pkg. vanilla, French vanilla or pineapple instant pudding mix
- 2 s milk
- 8 ozs. cream cheese, softened
- 1 (20 oz.) can crushed pineapple, drained
- 8 ozs. whipped topping
Prepare cake mix using package directions. Pour into nonstick 9×13-inch cake pan. Bake at 350° until cake tests done. Beat pudding mix with milk in mixing bowl until mixture begins to thicken. Add cream cheese and mix well. Pour over baked layer. Sprinkle pineapple over top. Spread with whipped topping. Chill, covered, several hours.