1 lemon cake mix ( white cake is fine too)

19 oz 540 mL can unsweetened crushed pineapple
1/4 cup 50 ml Maple Syrup
Mix these two ingredients together and set aside.

8 oz 250 g Philadelphia Cream Cheese
1 1/2 cups 375 ml milk
1 Tbsp 15 ml Maple Syrup
1 package lemon or vanilla instant pudding
Cool Whip

Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineapple and 1/4 cup 50 mL of Maple Syrup over the cake. Let cool for at least on hour.

Beat Philadelphia cream cheese in medium size bowl and blend in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle Maple Syrup over each serving. This cake can be made the day before.