Make you favorite white or yellow cake mix according to package directions. Bake in a 13 x 9 inch pan.

1 pkg. instant vanilla pudding
1 1/4 c. milk
1 (20 oz.) can crushed pineapple (drained)
1 (8 oz.) Cool Whip

When cake is cool, with a fork punch holes in entire top of cake. Pour some of the juice from the drained pineapple over the cake to moisten. Combine pudding and milk and beat until thick. Add pineapple. Spread mixture on cake. Cover with Cool Whip and refrigerate.