1 pkg. yellow cake mix
1 (20 oz.) can crushed pineapple and juice
1 (8 oz.) pkg. cream cheese, softened
2 c. milk
1 sm. pkg. instant vanilla pudding
8 oz. Cool Whip

Mix and bake cake as directed on package; use 9 x 13 inch baking dish. Allow to cool in dish. Poke holes in cake with handle of wooden spoon and pour pineapple and juice over cake. Beat cream cheese until fluffy, then slowly add milk and pudding and let stand to set. Spread over pineapple. Top with Cool Whip. Let stand overnight in refrigerator. 12 servings.