1 pkg. yellow or lemon cake mix (Duncan Hines Lemon Supreme is good)
1 (20 oz.) can crushed pineapple
1 c. brown sugar
1 pkg. instant vanilla pudding (lg. 6 oz. size)
1 1/2 c. milk
1 (12 oz.) Cool Whip

1. Bake cake mix according to directions on package, using 9x13 inch (or larger) pan.

2. Boil together crushed pineapple and brown sugar for 2-3 minutes.

3. Perforate top of cake with a fork.

4. Pour pineapple-sugar mixture over top of perforated cake.

5. Mix instant pudding with 1 1/2 cups milk and spread over pineapple mixture.

6. Cover top with Cool Whip and refrigerate. 10-12 servings.