Lemon Pineapple Pudding Cake

Name: Lemon Pineapple Pudding Cake
Ingredients: 1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 2 (4 ounce) packages French vanilla pudding mix; 1 (16 ounce) container Cool Whip; 2 (8 ounce) cans crushed pineapple

7 ingredients

4 steps

Ingredients

1 (18 ounce) package lemon cake mix, prepared and baked into two 8 inch layers
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (4 ounce) packages French vanilla pudding mix
1 (16 ounce) container Cool Whip
2 (8 ounce) cans crushed pineapple

Directions

1

In a four quart serving bowl drop one 8 inch layer cake.
2

Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
3

Repeat layers, and refrigerate.
4

You may want to garnish with lemon slices to add that pretty touch.