from a mix, this would make an easy dessert for Easter.
1 box Duncan Hines Pineapple Supreme Cake Mix
1 box (3.4 ounce) instant vanilla pudding
2 8 ounce cans crushed pineapple (undrained)
1/2 cup oil (not olive)
1 8 ounce tub Cool Whip whipped topping (thawed)
optional, additional can of pineapple tidbits for topping
Preheat oven to 350 degrees.
Prepare a 9x13 pan with a cooking spray.
In a mixing bowl, combine the cake mix, eggs, oil, and 1 can
of the crushed pineapple. Beat on medium speed for two
minutes. Stir the mixture after, 1 time.
Bake for 25 minutes or until toothpick inserted in center
comes out clean.
In a medium bowl, combine the Cool Whip and pudding
and fold gently to combine, then add 1 can of crushed
pineapple. Fold together.
Spread over cooled cake.
Refrigerate leftover cake.
*optional: garnish with several pineapple tidbits
adapted from, belleofthekitchen.com