Lemon Pineapple Cake - cooking recipe

Ingredients

1 box Duncan Hines Lemon Supreme cake mix
1 (20 oz.) can crushed pineapple
1 c. milk
1 box Royal lemon pudding
1 (8 to 12 oz.) Cool Whip

Preparation

Bake cake in 9 x 13 pan.
Hot out from oven, immediately spread crushed pineapple, including juice, over hot cake; cool at room temperature.
Mix milk with pudding and fold in Cool Whip; spread evenly over cake.
Best if made the day before and kept refrigerated.