Cool Pineapple Cream Cake

I have been using this Pineapple Cream Cake recipe in the summer for several years as it is so cool and refreshing.  However, it is so light that you can enjoy it anytime.  If you like pineapple, this will be a real treat for you.

Ingredients:

1 yellow cake mix
3 eggs
1/2 c. butter
1 c. milk

Filling:

8 oz. cream cheese (softened)
1 pkg. vanilla instant pudding
1 12 oz. can crushed pineapple

Topping: 

12 oz. prepared whip  cream

Instructions:

Add additional  ingredients to cake and mix until smooth.  Pour cake into two 9"x13" rectangle pans. (Yes this will be a thin cake.)  Bake at 375 degrees for 25 to 30 minutes.

While cake is baking, prepre filling by mixing all Filling ingredients until smooth.   Set aside.

When cake is done set aside until cool.  Turn cake out onto cake plates for preparation.  Add a generous amount of filling to bottom layer, smoothing out to the edges of cake.

Take second layer and gently place on top of the filling.  Move around to settle the cake.  Now frost the cake with the prepared whip cream topping, covering the tops and sides of the cake. Looks very pretty.  Refrigerate overnight or at least 4 hours before serving.  Cut into squares and serve.

 Enjoy.