1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan.
2 Prepare and bake cake mix according to package directions for one 9×13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
3 In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.