Champagne Cake - cooking recipe

Ingredients

1 box Jiffy cake mix (yellow or white)
8 oz. cream cheese
1 small box vanilla instant pudding
1 3/4 c. milk
1 big can crushed pineapple
1 (8 oz.) carton Cool Whip

Preparation

In a 9 x 12-inch pan, make Jiffy cake as directed on box.
Mix together cream cheese, pudding and milk.
Spread mixture on cooled cake and refrigerate.
Drain can of pineapple and spread on cake. Spread Cool Whip on top of everything.
Can be made the day before.