Pineapple Cake
from Sharon Podobnik
Servings
1
cake
Servings
1
cake
Ingredients
1
box
Yellow Cake Mix
1
20 oz can
Pineapple
crushed, with juice
1 2/3
3 3/8 oz
Vanilla Instant Pudding
1
cup
Milk
1
8 oz
Cool Whip
Instructions
Bake cake.
Poke with fork while hot and pour pineapple with juice over the cake. Cool completely.
Mix pudding and milk, beat, then fold in cool whip.
Spread over cake and refrigerate.