Sock-It-To-Me Cake - cooking recipe

Ingredients

1 (18 ounce) box yellow cake mix (Duncan Hines Butter-style preferred)
3 eggs (or as called for by your cake mix)
1/3 cup butter (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (8 ounce) package cream cheese, softened
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups cold milk
1 (8 ounce) carton Cool Whip Topping
1 (8 ounce) can crushed pineapple, drained

Preparation

Bake cake in a 9X13-inch baking pan, according to the directions on the box.
Let cake cool completely.
Mix together cream cheese and pudding mix with electric mixer.
Add cold milk, a little at a time, and beat until well blended.
Spread cream cheese mixture over cake.
Refrigerate for 10 minutes.
Spread Cool Whip topping over cream cheese mixture.
Sprinkle top of cake with crushed pineapples.
Refrigerate for 2-3 hours before serving.
Keep cake refrigerated.