Pineapple Supreme Cake - cooking recipe

Ingredients

1 Jiffy yellow cake mix
2 cans crushed pineapple (20 oz.)
1 (6 oz.) instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 (8 or 10 oz.) Cool Whip

Preparation

Make the Jiffy cake as directed and spread in 9 x 13 pan. Cool.
(Bake 14 to 15 minutes; check cake.)
Drain pineapple well and set aside.
Beat the softened cream cheese with milk.
When smooth, add the pudding and mix until thick.
Spread this mixture on cooled cake.
Then spread pineapple and last, top with Cool Whip.
You can garnish with nuts, coconut or cherries.