Pineapple Cake - cooking recipe

Ingredients

1 large can (8 oz.) crushed pineapple, drained (reserve liquid)
1 box yellow cake mix or 1 box Jiffy cake mix (small cake)
1 box (4 serving size) instant vanilla pudding
1 1/2 c. milk
1 large carton (8 oz.) Cool Whip

Preparation

Drain pineapple and reserve juice.
Mix cake according to directions on box.
Add reserved pineapple juice.
Bake in 1 or 2 pans and, when done, split layers.