1 box white cake mix (plus ingredients listed on box)
1 (20 oz.) can crushed pineapple
1 (5 oz.) pkg. instant vanilla pudding (the large one)
1 (12 oz.) tub Cool Whip

Bake cake as directed. While the cake is baking separate the pineapples from the juice. Save the juice.

Mix the pineapples, the UNPREPARED pudding mix and Cool Whip well. Refrigerate.

When the cake is done poke several holes in the top. Pour the pineapple juice over the top. Cool.

Spread with your pineapple frosting and enjoy.

Submitted by: Melissa Lanes (California)