1 pkg. yellow cake (pudding in it)
1 (8 oz.) can drained pineapple, crushed
1 (8 oz.) carton Cool Whip
1 can Wilderness lemon pie filling

Mix according to directions on package. When ready for pan, fold in 8 ounce can of drained crushed pineapple and blend well. Bake in greased and floured 9 x 13 inch pan at 350 degrees for about 25 minutes.

When cake is cooled, spread over top one can of Wilderness lemon pie filling, over that carefully spread 8 ounce carton of Cool Whip. Chill before serving. Freezes well.