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Ingredients
- 1 butter batter cake mix
- 1 (15 1/4 oz.) can crushed pineapple
- 1 small box instant French vanilla pudding
- 1 (8 oz.) container Cool Whip
Method
- Bake cake according to package directions in a 9 x 13-inch pan.
- Cool cake.
- Poke holes in cake with a toothpick and pour the can of crushed pineapple (juice too) over cake.
- Let juice soak into cake about 30 minutes.
- Make the pudding according to package directions and pour over cake and pineapple layer.
- Once pudding has set up, spread with Cool Whip and refrigerate.
