1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 (3 ounce) package instant strawberry pudding mix
1/4 cup butter
1/4 cup butter, softened
1/2 cup milk
1 cup pineapple juice
1 (8 ounce) can pineapple chunks with juice
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round cake pans. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, mix cake mix, vanilla extract, strawberry pudding mix, margarine, eggs, and pineapple juice until well blended. Stir the batter into the prepared pans.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in lemon juice, then pour over the batter.
Bake in the preheated oven for 30 to 40 minutes, or until bubbly and golden. Cool cakes completely and refrigerate them.
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