Moist Pineapple Sheet Cake - cooking recipe

Ingredients

1 box white cake mix
1 (16 oz.) can crushed pineapple, drained
1 can Eagle Brand milk
1 large container Cool Whip

Preparation

Cook cake according to directions on box.
Bake in a 9 x 13-inch pan.
Punch holes in cake while cake is still hot and pour Eagle Brand milk over cake.
Let cake cool and then spread drained pineapple over top.
Cover with Cool Whip.
Coconut can be spread over Cool Whip if desired.
Refrigerate.