Bake a White Cake Mix as Directed in a 9 X13 Pan.
Blend 1 Large Can of Crushed Pineapple (Drained) with 8 oz Softened Cream Cheese.
Mix 1 Small Package of Instant Lemon Pudding Mix ( or Vanilla) with 1 1/2 Cups of Milk until Pudding is Thickened.
Add Pudding to the Pineapple-Cream Cheese Mixture and Blend Well.
Spread this Mixture over the Cooled Cake, Then Cover with Cool Whip. ( you can also add cherries or almonds to the top) Refrigerate.
May Be Stored in Refrigerator for 3 to 4 days. Freezes Well.