Cakes:

Pineapple Crush Cake

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Ingredients

1 box (18.25 ounces) Duncan Hines pineapple cake mix
8 ounces cream cheese, softened
1 box (4 ounces) instant French vanilla pudding
2 cups cold milk
1 can (8 ounces) crushed pineapple, drained
1 can (16 ounces) cool whip

Instructions

Prepare cake mix according to directions. Divide equally in 2 greased and floured 9x13-inch pans. Bake 20 to 25 minutes. Cool. In bowl, beat cream cheese, pudding and milk for 2 minutes at medium speed. Spread on one layer cake. Spoon drained crushed pineapple over pudding layer. Add second cake layer. Spread top and sides with Cool Whip. Refrigerate overnight.

Pat Berry
Blue Grass