1 super moist yellow pudding cake mix
20 oz. crushed pineapple (use 1/2 with juice)
1/2 c. oil
4 eggs

FROSTING:

1/2 of pineapple, drained
1 pkg. instant vanilla or lemon pudding mix
1 (8 oz.) Cool Whip

Divide pineapple with juice in half. Mix cake mix. Add oil, pineapple with juice, mix well; then add 4 eggs, 1 at a time. Grease 9 x 13 inch pan and flour it. Bake at 350 degrees for 45 minutes. Cool in pan.

FROSTING: Drain remaining pineapple, pour in bowl. Add dry pudding, mix well, quickly! Add Cool Whip. Spread over cake and cool several hours before serving.