1 pkg. yellow cake mix
1 can crushed pineapple, undrained (8 oz.)
4 eggs
1/2 c. vegetable oil

Combine cake mix, pineapple and juice, eggs and oil. Beat 2 minutes at highest speed on mixer. Pour batter into 3 greased and floured 9 inch round pans. Bake at 350 degrees until done. Cool in pan.

ICING:

1 can (15 1/2 oz.) crushed pineapple, undrained
1 pkg. (3 3/4 oz.) instant vanilla pudding
1 carton (9 oz.) Cool Whip

Combine crushed pineapple and juice with pudding mix and mix well. Add frozen topping. Mix well. Let stand 15 minutes, then spread on all 3 layers. Refrigerate, covered, until serving time.