Pineapple Cake - cooking recipe

Ingredients

1 yellow cake mix with pudding in the mix, baked in a 9 x 13-inch pan
1 can crushed pineapple
1 large pkg. vanilla pudding (not instant)
1 (8 oz.) tub Cool Whip

Preparation

While cake is still hot, poke holes down in cake with wooden spoon.
Drain pineapple and spread on top of cake.
Cook pudding; pour over cake.
It will be runny.
When cake
and toppings cool, spread Cool Whip on top.