Supersize Supermoist Superwhite Pineapple Cake

Preheat oven to 325 degrees F. Grease and flour three 9" round cake pans.Go ahead and drain pineapple and save juice for cake later.

In a large bowl stir together the white cake mix,flour,corn strach,sugar and salt until well mixed.Pour in the milk,1/3 cup juice,sour cream,oil,
vanilla extract and egg whites.Beat with an electric
mixer on low speed until all ingredients are mixed well for 4 minutes.

Pour the batter into the prepared cake pans (3) and bake in the preheated oven until top is light golden brown and a toothpick inserted into the center of the cake comes out clean, about 35 minutes.

Take out of oven and cool 10 minutes before removing from pan.Remove and cool completely before icing cake.

To make the icing : In large deep bowl soften cream cheese and add sugar and with hand mixer beat until very creamy 3 or 4 minutes.(this is very important)
Now add sour cream and mix well,scraping down side of bowl while mixing.Now add very well drained pineapple and mix well,then add dry pudding mix and
beat for 1 minute well( pudding will thicken)
Now fold in all the cool whip very well.Now cool in freezer for 10 minutes before icing cake.(It will thicken and make icing easier)

Icing the cake:This makes a tall cake so you will need a large cake plate cover. (Wal mart has 1 for about $7)I use a round piece of strong cardboard wrapped in foil for the plate so the cake will clear lid.Lay 1st cake layer on plate,flat side down
and drizzle about 1/3 cup of pineapple juice over layer evenly then put icing on about 1/2" thick with a spatula,flatten to edge nicely.Repeat on next 2 layers then place icing evenly on sides of cake.Smoothe out icing all over cake then go back and put little swirls all over with tip of spatula.
Clean around base of cake and cover with cake lid
and put in refrigerator and keep cold til using.
Note: In warm weather when icing, work quickly or icing will get soft,may have to put back in freezer.