1 pkg. white cake mix with pudding
1 lg. can crushed pineapple
1 c. sugar
1 (4 oz.) pkg. vanilla instant pudding mix
16 oz. whipped topping

Prepare and bake cake using package directions in 9x13 inch cake pan.

Combine pineapple and sugar in saucepan. Boil for 5 minutes stirring constantly. Pierce holes in hot cake with ice pick. Pour hot pineapple over cake; cool.

Prepare pudding mix according to package directions. Spread over cooled cake. Spread with whipped topping. Store in refrigerator for up to 1 week. May substitute whipped cream for whipped topping. Yield: 18 servings.