Pineapple Sheet Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 box vanilla pudding
1 c. milk
1/2 c. margarine
1/2 c. Crisco
1 c. granulated sugar
1 (16 oz.) can crushed pineapple (juice and all)
3 Tbsp. cornstarch
1 c. granulated sugar
nuts

Preparation

Mix cake mix according to package and bake 20 minutes in large greased jelly roll pan.
Then take vanilla pudding and 1 cup milk and cook until thick.
Put Saran Wrap on top and cool.
Then take margarine, Crisco and 1 cup sugar; cream well.
Add cooled pudding to creamed mixture.
Beat 10 minutes.
Spread on cooled cake. Take pineapple (juice and all), add cornstarch and 1 cup sugar, cook until thick.
Cool, then spread on top of pudding mixture. Sprinkle with nuts.