Steps:
- Bake cake as directed on cake box using a 9 x 13 pan. Remove from oven and punch holes in top of cake. Spread pineapple and juice over cake. Let cool.
- Mix instant pudding with milk for 3 minutes on medium speed of mixer. Blend in cream cheese. Spread this mixture on top of pineapple.
- Spread Cool Whip on top of pudding. Cover and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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