Pineapple Lemon Cake

[marti]

Pineapple Lemon Cake

1 lemon cake mix
16 oz. can crushed pineapple
1 sm. container Cool Whip
1 sm. pkg. instant lemon pudding
1 c. milk

Mix and bake cake in 9x13" pan, according to pkg. directions. Let
cake cool a bit. Do not remove from pan.

Add the can of pineapple with the juice, pouring it over the entire
cake.

Smooth pineapple evenly over the cake. Let the cake cool completely.

Mix the instant pudding with only the 1 c. of milk.

Fold the pudding into the Cool Whip. Frost the cake with this.

Keep refrigerated.