Chocolate Pineapple Eclair Cake

Directions

1. 1
   Combine crushed pineapple with dry instant pudding. Refrigerate for at least 2 hours.
2. 2
   Bake cake in 13 x 9-inch pan or two 9-inch round pans.
3. 3
   After cake is cool, split in two pieces. Add Cool Whip to pineapple pudding mixture, blending well.
4. 4
   Place mixture between layers of split cake.
5. 5
   Frost with your favorite chocolate frosting.