12 oz. frozen whipped topping, such as Cool Whip®, thawed
Preparation - Prepare the cake mix as directed on the package. Bake in a 9" x 13" oblong cake pan. After baking, while the cake is still warm, using a fork, poke many holes in the cake. Pour the undrained crushed pineapple over the hot cake. Prepare the instant pudding with the milk. Add the cream cheese, a small amount at a time, and mix until well blended. Spread on the cake, on top of the pineapple. Spread the whipped topping on top. Refrigerate for at least one hour before serving. Store, covered, in the refrigerator.
