Pineapple cake for Easter

1 yellow cake mix
2 cans crushed pineapple (larger can)
16 oz. cream cheese
2 boxes instant vanilla pudding
1 container cool whip

Bake cake in large cookie sheet (with rim) for approx. 15 min. Drain pineapple for about an hour or more to eliminate all juice. Soften cream cheese. Whip cream cheese, then add milk according to pudding instructions (I think you need 2 cups milk total) and pudding mix. Mix well with mixer. Stir in the drained crushed pineapple. Place this mixture on cooled cake and then top with cool whip.