Pineapple Crush Cake
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1 box (18.25 ounces) Duncan Hines pineapple cake mix
8 ounces cream cheese, softened
1 box (4 ounces) instant French vanilla pudding
2 cups cold milk
1 can (8 ounces) crushed pineapple, drained
1 can (16 ounces) cool whip
Prepare cake mix according to directions. Divide equally in 2 greased and floured 9x13-inch pans. Bake 20 to 25 minutes.
Cool. In bowl, beat cream cheese, pudding and milk for 2 minutes at medium speed. Spread on one layer cake. Spoon drained crushed pineapple over pudding layer. Add second cake layer. Spread top and sides with Cool Whip. Refrigerate overnight.