1 box Duncan Hines lemon supreme cake mix
1 (20 oz.) can crushed pineapple
1 sm. pkg. lemon instant pudding
1 c. cold milk
1 (8 oz.) container Cool Whip

Bake lemon cake according to directions. Let stand 15 minutes after baking. Put crushed pineapple over cake (including juice). Mix pudding using only 1 cup cold milk. Fold in Cool Whip. (You may add a little yellow food coloring if desired.) Spread pudding mixture over cake. Keep refrigerated. Serves - 18. Use a 9 x 13 pan.