1 white or yellow cake mix
1 (20 oz.) can crushed pineapple
1 pkg. instant vanilla pudding
1 1/4 c. milk
9 oz. carton Cool Whip

Prepare cake mix as directed on box. Pour in 9x13 inch glass pan and bake according to directions on cake mix.

While still warm, pour pineapple over cake. You may poke a few holes in cake, if desired. Cool cake.

Beat instant vanilla pudding and 1 1/4 cups milk. Add Cool Whip to pudding and mix together. Frost cake with all of topping. Refrigerate, overnight is best.