1 pkg. Duncan Hines pineapple supreme deluxe cake mix
1 pkg. vanilla instant pudding mix (4 serving size)
1/2 c. Crisco oil
1 c. water
4 eggs

Preheat oven to 350 degrees. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube pan at 350 degrees for 45 to 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

Glaze: Blend 1 cup confectioners' sugar with either 2 tablespoons milk or 2 tablespoons liquid from canned pineapple. Drizzle over cake.

When baking at high altitudes: Stir 1/3 cup flour into mix. Mix as directed using 1 package vanilla instant pudding mix, 1/3 cup Crisco oil, 1 1/4 cups water and 4 eggs. Bake at 375 degrees for about 40 to 45 minutes.

Be sure to use Crisco oil as some other oils may cause the cake to fall.