Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the Jiffy cake mix, egg, and either cold water or pineapple juice. Mix until smooth.

Pour the batter into the greased baking pan and bake for 10-12 minutes, until a toothpick comes out clean.

Let the cake cool completely in the pan.

In another bowl, beat the softened cream cheese until smooth and creamy.

In a separate bowl, whisk the instant vanilla pudding with milk until thickened, about 2 minutes.

Fold the pudding mixture into the cream cheese mixture.

Spread the creamy layer over the cooled cake evenly.

Drain the crushed pineapple and scatter it over the creamy layer.

Spread the whipped topping over the pineapple layer and refrigerate for at least one hour before serving.