I love this cake, anytime of the year! It's really a summer dessert, but I was looking through my pantry, and had all the stuff to make it, which was really convenient to my craving for it last week.
The thing that makes this cake wonderful is the icing/frosting. Normally, I don't like alot of icing and all the sugar in it, so this is a great compliment to the moist cake with bits of crushed pineapple between the cake and frosting. It's a perfect balance of sweet and tart!
~1 yellow cake mix (bake and follow directions)
~2 cans crushed pineapple, and the juice of 1 can
~3/4 c. milk
~1 large container cool whip, thawed
~1 small vanilla pudding mix
Use and follow the directions to bake a 9x13 yellow cake mix that calls for three eggs. I like the Duncan Hines Super Moist yellow cake mix, (it calls for three eggs). Bake accordingly, and cool.
Poke holes with a fork all over the cake, then pour the juice of one can over entire cake. Spread the cake with both cans of crushed pineapple evenly.
Mix together cool whip, pudding mix and milk. Whisk til fluffy. Spread frosting over the pineapple. Keep refrigerated.