1 box Golden Butter cake mix
1 c. oil
4 eggs
1 can (15 1/2 oz.) crushed pineapple, include juice

TOPPING:

1 (8 oz.) carton Cool Whip
1 lg. box instant vanilla pudding
1 can crushed pineapple and juice

Grease and flour cake pan 9x13. Mix cake with fork. Combine cake, oil, eggs, pineapple and juice. Pour in pan. Bake at 350 for 30 minutes. Cool completely.

Topping: Mix pudding mix and pineapple and juice. Fold in Cool Whip. Spread on cool cake. Keep in refrigerator.