Bake package cake according to directions on box in 3 round layers or oblong pan. Cool. Save about 1/2 cup pineapple filling for top center of cake. If oblong cake, slice in half and put filling in middle; if round, frost between layers. Then frost on edge and sides with Dream Whip pudding frosting.

PINEAPPLE FILLING:

1/2 c. sugar
1/2 tsp. salt
1 c. pineapple, crushed and drained
3 tbsp. corn starch
3/4 c. pineapple juice
1 tbsp. butter
1 tsp. lemon juice

Mix in pan sugar, corn starch and salt. Stir in juice. Bring to boil 1 minute, stirring constantly. Remove from heat. Blend in 1 tablespoon butter and pineapple, 1 teaspoon lemon juice. Cool thoroughly.

1 envelope Dream Whip
1 1/4 c. cold milk
1 pkg. instant pudding