Chocolate Pineapple Eclair Cake - cooking recipe

Ingredients

1 lb. can crushed pineapple (may be put into blender for smoother filling)
1 box instant vanilla pudding
1 medium size Cool Whip
1 box yellow cake mix
chocolate frosting

Preparation

Combine crushed pineapple with dry instant pudding. Refrigerate for at least 2 hours.
Bake cake in 13 x 9-inch pan or two 9-inch round pans.
After cake is cool, split in two pieces. Add Cool Whip to pineapple pudding mixture, blending well.
Place mixture between layers of split cake.
Frost with your favorite chocolate frosting.