Refreshing Pina Colada Cake

• 1 (18 ounce) box yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 (3 1/2 ounce) boxes instant coconut cream pudding mix
• 2 cups milk
• 8 ounces cream cheese, block (at room temperature)
• 2 (20 ounce) cans crushed pineapple, drained
• 1 large Cool Whip

1. Bake cake as suggested on box in a large sheet-cake pan.
2. Cool.
3. Combine puddings, milk, and cream cheese and beat with electric mixer.
4. Refrigerate pudding mixture for an hour.
5. Spread pudding mixture on cake then add a layer of drained pineapple.
6. Top with a layer of Cool Whip.
7. Store in fridge.
8. Note: The nutritional info is flawed because I don't know how many servings it makes.

yellow cake, eggs, oil, water, instant coconut cream pudding, milk, cream cheese, pineapple

Taken from www.food.com/recipe/refreshing-pina-colada-cake-125679 (may not work)