- 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
- 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.