1 (18.25 oz) package yellow cake mix
1 (20 oz) can crushed pineapple with juice
1 (8 oz) container frozen whipped topping (thawed)
2 (3.5 oz) packages instant vanilla pudding mix
1 cup milk
Preheat oven to 325 degrees F (165 degrees C).
Grease & flour a 9x13 inch pan.
Prepare & bake cake mix according to package directions for one 9x13 inch cake.
Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Pour crushed pineapple & juice over the cake. Let cool slightly.
In a small bowl, beat the instant pudding with milk until mixture begins to thicken for about 2 minutes.
Stir in the frozen whipped topping.
Spread over the cake. Refrigerate until ready to serve.