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Serves/Makes:1 13 x 9 inch cake

Ingredients

• 1 box yellow cake mix
• water, eggs, or oil as needed to make cake
• 1 8 oz (224 grm). package cream cheese
• 1 6 oz (168 grm). package vanilla instant pudding
• milk, as needed to make pudding
• 1 16 oz (448 grm). can crushed pineapple
• 1 8 oz (224 grm). container whipped topping

Preparation

• Mix and bake the cake mix according to the package directions.
• Cool for about 20 minutes.
• Take out another bowl and mix the dry pudding mix with the cream cheese.
• Then add the milk according to the directions.
• Pour the mixture over the cooled cake.
• Poke about 12 wholes across your cake (use a straw or the end of a spoon).
• Spoon the pineapple over the wholes (if you like pineapple you can let extra juice go all over it).
• Top with the whipped topping.
• Chill in fridge for atleast 1 hour.
• Best if chilled over night!!!

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