Pineapple Cool Cake

• 1 box Yellow cake mix
• 1 can Crushed Pineapple
• 1 packages Vanilla Pudding
• 1 packages Cool Whip
• 1 large 9x12 cake pan

1. Let cool 10 minutes
2. Use a toothpick and poke numerous small holes throughout the cake, approx 1" apart
3. Bake cake according to box direction
4. Pour half of the juice from the pineapple over top of the cake, being sure to cover all areas and let it sit
5. In the meantime, prepare pudding according to box instruction
6. Repeat step 4 with the rest of the pineapple juice
7. Spread pudding evenly over the entire cake
8. Sprinkle crushed pineapple on top of the pudding, evenly, no clumps
9. Top with Cool Whip or if you prefer, whipped cream.
10. I've done both but prefer cool whip or store brand dairy topping
11. This cake must be kept refrigerated and be careful when covering.
12. Optional: Add Grand Marnier to cake flavor or use a different fruit

pineapple, vanilla pudding, cake pan

Taken from cookpad.com/us/recipes/334099-pineapple-cool-cake (may not work)