1 yellow cake mix

Bake cake according to directions in a 9"x13" pan. While warm, poke holes with fork, all over. Pour on warm pineapple sauce. Cool, then top with layer of vanilla pudding and layer of Cool Whip. Put in refrigerator for 24 hours or 2 hours in deep freezer.

PINEAPPLE SAUCE:

1 (20 oz.) can crushed pineapple
3/4 c. sugar

Cook for 20 minutes while cake is baking.

PUDDING:

Mix 2 small packages of instant vanilla pudding with 3 cups of milk. Beat as package directs.