Instructions: Prepare cake mix as to directions on the box, taking out enough batter for 3 - 4 cupcakes. Bake in an oblong pan and bake the cupcakes as well
**at the same time**. Cool cake. Beat the instant pudding, milk, and cream cheese.
**Add the 1/2 cup of milk here if it is too thick**. "Frost" the top of the cake with this mixture. Top with the crushed pineapple and chill. Serve with Cool Whip Topping.

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