1. Prepare the Cake Batter:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• In a large bowl, mix together the yellow cake mix, vanilla pudding mix, eggs, oil, and milk.
• Beat with an electric mixer on medium speed for 2 minutes, until smooth.

2. Bake the Cake:

• Pour the batter into the prepared baking dish.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

3. Make the Pineapple Topping:

• While the cake is baking, combine crushed pineapple and granulated sugar in a saucepan.
• Bring to a gentle boil over medium heat, stirring occasionally.
• Remove from heat and set aside.

4. Poke & Soak the Cake:

• Once the cake is baked, use a fork or skewer to poke holes all over the warm cake.
• Pour the hot pineapple mixture evenly over the cake, letting it soak in.
• Let the cake cool completely before frosting.

5. Make the Frosting:

• In a mixing bowl, beat the softened cream cheese and butter until creamy.
• Gradually add powdered sugar, beating until fluffy.
• Stir in vanilla extract.

6. Frost & Chill:

• Spread the cream cheese frosting evenly over the cooled cake.
• Refrigerate for at least 1 hour before serving.