Refreshing Pina Colada Cake - cooking recipe

Ingredients

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (3 1/2 ounce) boxes instant coconut cream pudding mix
2 cups milk
8 ounces cream cheese, block (at room temperature)
2 (20 ounce) cans crushed pineapple, drained
1 large Cool Whip

Preparation

Bake cake as suggested on box in a large sheet-cake pan.
Cool.
Combine puddings, milk, and cream cheese and beat with electric mixer.
Refrigerate pudding mixture for an hour.
Spread pudding mixture on cake then add a layer of drained pineapple.
Top with a layer of Cool Whip.
Store in fridge.
Note: The nutritional info is flawed because I don't know how many servings it makes.