1 box yellow cake mix
1 c. buttermilk
2/3 c. oil
3 eggs
1 lg. carton Cool Whip
1 can crushed pineapple with juice (20 oz.)
1 pkg. vanilla instant pudding, prepared (6 oz.)

Mix cake with buttermilk, oil, and eggs. Bake in 13 x 9 inch greased and floured pan at 350 degrees for 30 to 35 minutes. Cool. Pour pineapple with juice over cake. Spread prepared pudding over pineapple. Next, spread Cool Whip. Refrigerate to set. Store in the refrigerator. Will last a week or more in refrigerator if kept covered.