PINEAPPLE CAKE

1 (18-1/4 ounce) box white cake mix
1 (20 ounce) can crushed pineapple and juice
Pineapple Cream Frosting (recipe follows) or whipped topping

Following package directions, prepare cake batter and bake in a greased 9x13 inch pan.

While cake is hot, make holes in it with a fork or knife. Pour pineapple over cake. Let cake cool, then frost with Pineapple Cream Frosting or whipped topping, such as Cool Whip.

PINEAPPLE CREAM FROSTING

1 (4 serving size) package vanilla instant pudding mix
1 (20 ounce) can crushed pineapple and juice
1 cup thawed whipped topping, or more, if desired

Combine dry pudding mix with pineapple and its juice. Gradually stir in the whipped topping and mix until blended. Spread on cake baked in a 9x13 inch pan or a prepared angel food cake or pound cake. Refrigerate 1 hour or longer before serving.

PINEAPPLE CREAM FROSTING VARIATIONS:
This Pineapple Cream Frosting mixture can also be poured into a pie crust and served as a pie. Or it can be spooned into dessert dishes and served as a pudding.

Source: Three Ingredient Recipes for Reluctant Chefs by Ruthie Wornall