Ingredients: \n\n1 Packet Pina Colada Dip Mix\n\n2-8oz pkgs. cream cheese softened \n1 large egg\n1-20 oz can crushed pineapple, in its own juice, well-drained- divided reserve juice from can of pineapple to use in cake batter\n1 package Yellow Cake Mix (15.25 oz size)\n1\/2 cup vegetable oil\n3 large eggs, beaten\n\nPreheat oven to 350 degrees. Grease bottom and sides of a 13x18in pan. \nStep 1\nMix together, in a medium-sized bowl, Pina Colada Dip Mix, 1 large egg-beaten, 16 oz cream cheese, 3\/4 cup well-drained crushed pineapple. Mix well. \nStep 2\nMix together, in a large mixing bowl, Yellow Cake Mix, 1 cup reserved pineapple juice, 3 large eggs-beaten, vegetable oil, 3\/4 cup well-drained pineapple. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in greased pan. Spread batter evenly into pan.\nStep 3 \nPlace spoonfuls of prepared Pina Colad Dip Mixture (from step 1) evenly on top of cake batter. Using a butter knife, cut through the filling into cake batter marbling the two together. Work length-wise and then side to side. Bake approx. 45-50 minutes until cake springs back and Pina Colada filling appears dry on top. Allow cake to cool completely then cover tightly with plastic wrap or foil. Refrigerate baked cake*. Serve cake with whipped cream. This cake requires refrigeration because of filling.\n*This cake is best when allowed to sit 8 hours\/ overnight before serving.