PINEAPPLE CRUSH CAKE

Ingredients

1 package pineapple cake mix
1 (8-ounce) package cream cheese, softened
1 small package vanilla instant pudding mix
2 cups cold milk
1 (8-ounce) can crushed pineapple, drained
2 cups whipped topping

Preparation

Prepare cake mix according to package directions. Divide batter evenly between two greased and floured 9- x 13-inch pans. Bake at 350 degrees for 20-25 minutes. Cool in pans about 10 minutes, then remove to cool completely. Combine cream cheese, pudding mix and milk in a bowl. Beat at medium speed of electric mixer for 2 minutes. Spread cream cheese mixture over one cooled cake layer. Spoon pineapple evenly over all. Top with second cake layer. Spread whipped topping over top and sides of cake. Keep refrigerated. (Best if made a day ahead.)