This is a very easy cake to make and even easier to eat. Make it ahead of time, and refrigerate for a day or overnight to allow flavors to combine and be at their very best. Cool and delicious treat for hot summer days.
Bake cake as directed. Remove from oven. Cool 5 minutes. Cover with pineapple (juice and all).
Make vanilla pudding as directed. Carefully spread over pineapple. Cover pineapple with Cool Whip (as much as you like) Keep refrigerated. It keeps perfectly for several days.
Source: This recipe is from an old Church Cookbook
By Keeper from NC
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