reg size pineapple cake mix- or can use yellow cake mix and unsweetened pineapple juice instead of water
8 oz size cream cheese, softened - i used fat free
instant vanilla pudding mix - 4 serving size- i used sugar/fat free
crushed pineapple, well drained
1Preheat oven to 350. Grease & Flour 2 (TWO) 13 x 9" pans.
2Prepare cake as directed on package. Divide evenly into two pans.
3Bake at 350 for about 20 minutes. Follow directions on package for doneness test and cooling.
4FILLING: For filling beat room temperature cream cheese, instant pudding mix; blend in cold milk gradually. Beat for 2 minutes.
5Spread on one COOLED cake layer. Spoon drained crushed pineapple over top.
6Add second layer. Spread whipped topping on sides and top of cake.
7Store in refrigerator overnight before serving.