1 box yellow cake mix
1 (16 oz.) can crushed pineapple in light syrup
1 c. granulated sugar
1 box instant vanilla pudding
1 sm. container Cool Whip

Bake cake per directions in a sheet cake pan. While cake is baking, combine pineapple and sugar in saucepan and bring to boil for 5 minutes. Remove from heat and let cool approximately 10-15 minutes. While cake is warm poke holes all over, pour hot pineapple mixture all over cake, cover and put into refrigerator until cool.

Make pudding according to package directions. Pour pudding all over cake, top with Cool Whip and refrigerate until serving.