Pillsbury Lemon Cake - cooking recipe

Ingredients

cake mix
1 (20 oz.) can crushed pineapple (juice and all)
2 small pkg. lemon instant pudding mix
1 c. milk
1 c. Cool Whip

Preparation

Mix and follow directions on box.
Bake in a 9 x 13-inch pan, greased and floured lightly.
Bake at 350\u00b0.
When done, remove from oven and, with a large fork, put holes throughout cake.
When cool, pour the crushed pineapple (juice and all) on cake.