1 (18.50 ounce) package white cake mix
1 1/4 cups cold milk
1 teaspoon baking soda
2 teaspoons vanilla extract
Preheat oven to 250 degrees F (120 degrees C). Grease and flour 2 (2 ounce) pans of graham cracker crusts.
In a large bowl, stir together two 2 ounce portions of cake flour and milk. Stir in baking soda and vanilla extract. Press mixture into the center of one coated piece of graham cracker crust. Fold mixture into original pineapple portions and top with chocolate fudge.
Bake in preheated oven for 65 minutes or until center appears bubbly and springs back when touched. Chill before serving.