Pineapple Supreme Cake - cooking recipe

Ingredients

1 box Pillsbury yellow cake mix
1 large can crushed pineapple
instant vanilla pudding
1 1/2 c. milk

Preparation

Bake cake as directed in a 13 x 9-inch pan.
As soon as cake comes out of oven, pour large can crushed pineapple with juice. Spread over cake and cool.
In large bowl, mix pudding and milk. Beat until thick.
Fold in about 8 ounces Cool Whip.
Pour over cake.
Put in refrigerator.
Keeps well.