Mix the Batter: In a large mixing bowl, combine the Jiffy banana muffin mixes, the eggs, and 2/3 cup of milk. Use a whisk or spatula to stir until the ingredients are just combined. Avoid overmixing; a few small lumps are perfectly fine.

Bake the Cake Base: Pour the batter into your prepared 9x13-inch baking dish, spreading it out into an even layer. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Cool Completely: Remove the pan from the oven and allow the cake to cool completely to room temperature. Do not add toppings to a warm cake!

Add the Pineapple: Once the cake is completely cooled, take your thoroughly drained crushed pineapple and spread it evenly over the surface of the cake, making sure to reach all the edges.

Whip the Cream Cheese: In a large mixing bowl, use a hand mixer to beat the room-temperature cream cheese until it is completely smooth, creamy, and free of any lumps.

Prepare the Pudding: In a separate medium bowl, whisk together the instant vanilla pudding mix and the 3 cups of cold milk. Whisk continuously for about 2 minutes until the mixture begins to thicken.

Combine and Layer: Gently fold the thickened vanilla pudding into the smooth cream cheese until the mixture is uniform and silky. Spread this pudding mixture in an even, thick layer directly over the crushed pineapple.

The Final Touch: Top the dessert with the defrosted Cool Whip, using a spatula to spread it smoothly over the pudding layer.

Chill and Serve: Place the finished cake in the refrigerator to chill for at least 1 to 2 hours (or preferably overnight) to allow the layers to set. Slice, serve chilled, and enjoy!