1 pk yellow or pineapple cake mix 1 pk (8 oz, ) cream cheese, softened 1 pk (4 serving size) vanilla instant pudding mix 2 c cold milk 1 cnn (8 oz ) crusHed pineapple, drained 2 c whipped topping Preheat oven to 350'. Grease and flour two 13 x 9 x 2 inch pans. Prepare cake as directed on package. Divide evenly in pans. Bake at 350 ' for 20-25 minutes: follow package directions for doneness test and cooling . Beat cream cheese, pudding mix and cold milk in small bowl. Beat for two minutes at medium speed. Spread on one cooled cake layer. Spoon drained pineapple over top. Add second layer. Spread whipped topping on sides and top of cake. Store in refrigerator until next day before serving. A nice added touch is to decorate cake or individual servings with fresh pineapple wedges.