22 oz. can crushed pineapple
2 4-oz. pkgs. vanilla instant pudding mixes
3 c. milk
Prepare and bake cake according to package directions for a 9×13 inch baking pan.
Pierce baked cake with fork at frequent intervals. Pour pineapple with juice over top of cake evenly.
Prepare pudding mix according to package directions using the 3 cups of milk. Spread over pineapple layer. Spread with whipped topping over pudding if desired.