Hawaiian Wedding Cake

1 box yellow cake mix (and whatever ingredients are called for to make it)
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip

Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.

While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.

Credit: Lori at Simple Life at Home