2 c.lemon cake mix
2/3 c. water
1 ( 8 oz.) pkg. cream cheese
1/2 c. milk
1 small pkg. instant lemon pudding mix
1 1/2 c. milk
1 ( No. 2) can crushed pineapple
1 medium container Cool Whip
Mix together cake mix, water and egg; bake for 15 to 20 minutes at
350 degrees in a greased and floured 9x13 inch pan. Cool.
Beat together cream cheese with 1/2 cup milk and add lemon pudding
mix and rest of milk. Let thicken, then spread over cooled cake.
Drain pineapple and spread over top of pudding mix. Spread Cool
Whip over entire cake and refrigerate.
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