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Prepare cake as directed. Bake in a 13x9 inch
sheet pan. After baking cake, prick cake with fork
while cake is still warm. Pour pineapple with
juice over hot cake. Blend pudding with milk and
beat in cream cheese ( a small amount at a time).
Spread over pineapple. Cover with Cool Whip.
Refrigerate until serving time. The longer the
cake is refrigerated, the better the flavor.
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