Make as directed on box and bake in a 9x13 pan - 350º for 30 - 35 minutes. Remove from oven and pike holes all over the top with a tooth pick. Drain juice from 1 large can crushed pineapple and pour juice evenly over cake top. Cool.
Spread drained pineapple over cake and make 1 box vanilla pudding - the kind you cook. Cool a little and spread all over pineapple, then spread cool whip all over the top and refrigerate. Ready to serve.
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