Pineapple Jiffy Cake

1/2 pkg. Duncan Hines yellow cake mix
2 (3 1/2 oz.) pkgs. vanilla instant pudding
3 c. milk
2 (3 oz.) pkgs. Philadelphia cream cheese
20 oz. can crushed pineapple
8 oz. Cool Whip

Prepare cake mix using 1/2 of ingredients per instructions on package. Bake in 9 x 13 x 2 inch pan and cool. Mix pudding mix with 2 of the cups of milk, using electric mixer. Mix the remaining cup of milk with the softened cream cheese until smooth. Combine the pudding and cream cheese mixtures. Spread over the cake. Drain the pineapple and spread over the pudding. Spread Cool Whip on top. Chill and serve. Cake keeps well for several days in refrigerator.

Pineapple Jiffy Cake printer friendly version located here. (Just the recipe. Nothing else.)
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