Lemon Pineapple Cake

So, so yummy, that's what this cake is.  It was my favorite growing up and still is.  It has become my husbands favorite too since he has a summer birthday.  That time of year is when this cake really shines, it is cold and creamy and the perfect dessert for warm days. 

1 Lemon Cake Mix (plus ingredients to make cake)
1 Large Pkg. Lemon Pudding
2 C. Milk
1 8oz. Pkg. Cream Cheese, at room temperature
1 Large Can Crushed Pineapple
1 Large Container Cool Whip

Mix up lemon cake mix according to package directions.  Make 4-6 cupcakes and pour the rest of the batter into a greased 9x13 pan.  You want the cake layer to be a little thinner, that's why you make a few cupcakes.  Bake according to package directions until toothpick inserted into cake comes out with light crumbs.  Allow cake to cool completely.  Pour pineapple into a colander and stir it until all the juice is drained off.  You will want that pineapple to be very well drained.  Beat cream cheese with a hand mixer until smooth.  Add milk and pudding and mix until creamy and well combined.  Spread cream cheese mixture over cooled cake then spoon pineapple evenly over top.  Spread cool whip over cake and refrigerate at least 1 hour before serving.