The Best Summer Cake - cooking recipe

Ingredients

1 box yellow cake mix
8 oz. can crushed pineapple
Large box French Vanilla instant pudding mix (or 2 small boxes)
16 oz. Cool Whip topping
1/2 c. chopped walnuts

Preparation

In a 13 x 9-inch pan, bake cake mix according to box direction. While slightly warm, poke holes in cake with a wooden spoon handle and press down flatten cake. Pour crushed pineapple, including juice and spread evenly. Prepare pudding according to box directions, but subtract 1 cup milk. Pour and spread evenly over pineapple. Top with Cool Whip and walnuts. Refrigerate 1 hour prior to serving.