1 yellow cake mix
1 or 2 reg. pkg. Instant lemon pudding
1 lg. (20 oz.) can of crushed pineapple
1 (8 oz.) container of Cool Whip

Prepare cake mix as directed in (2) 8-inch cake pans. When cool, cut each layer in half to make 4 8" layers.

Mix instant pudding and pineapple (juice and all) together. Mix in 8 ounce container of Cool Whip.

Frost top and between layers and refrigerate. Serve.