1 pineapple cake mix
1 (16-ounce) can crushed pineapple, drained
1 (8-ounce) bar cream cheese, softened
1 (8-ounce) tub package Cool Whip
1 (3-ounce) instant French Vanilla Pudding

Bake cake in 9 x 13-inch glass dish per instructions on box (I like to use the drained pineapple juice as a portion of the liquid).  When cake is cooked, remove from oven and poke holes in the top with a fork.  Spread drained pineapple over cake while hot.  In a medium-sized bowl, prepare pudding according to directions on box.  Add cream cheese; mix well.  Pour this mixture evenly over cake.  Top with Cool Whip.  Keep refrigerated. 

Note: A yellow cake mix and plain vanilla pudding can be used in place of the pineapple cake mix and French vanilla

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