Pineapple Pig-Out Cake - cooking recipe

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

Preparation

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.