1 pkg. butter cake mix
6 oz. pkg. lemon Jello
2 c. hot water
1 (4 oz.) box French vanilla pudding, instant
12 oz. container Cool Whip
1 (15 oz.) can crushed pineapple, drained

Shake cake mix in 9"x13" pan according to package directions. Mix Jello with hot water. While cake is still warm, poke holes with fork, about 1" apart. When Jello is lukewarm, pour over cake and cool completely.

Mix drained pineapple with instant dry pudding mix and add Cool Whip; mix well. If too stiff, add a little pineapple juice. Spread on cake and refrigerate.

Optional: Few chopped nuts may be mixed with Cool Whip or sprinkled on top of Cool Whip mixture.

ORANGE SURPRISE: Use yellow cake mix and substitute orange Jello.