Pineapple Cream Cake

Directions

1. 1
   Bake the cake in a 10 x 12-inch pan as directed.
2. 2
   Mix the pudding mix, 8 ounces cream cheese and 4 cups milk; spread mixture over loaf cake.
3. 3
   Drain the pineapple slightly; spread over pudding.
4. 4
   Whip the Dream Whip in 1 cup milk.
5. 5
   Add 4 ounces cream cheese (small chunks at a time).
6. 6
   Spread over pineapple.
7. 7
   (Drop by tablespoon until covered.)
8. 8
   Keeps 3 days refrigerated.