Recipe

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• 18 oz lemon cake mix , made according to package directions with
• 1 1/3 cups water , as per cake mix directions
• 1/3 cup vegetable oil , as per cake mix directions
• 3 eggs , as per cake mix directions
• 1 (20 oz) can crushed pineapple in juice
• 1 (3 1/2 oz) package instant lemon pudding
• 1 1/2 cups milk
• 1 (8 oz) container cool whip topping
• shredded coconut (optional)

• 1 Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
• 2 Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
• 3 Pour crushed pineapple with juice over the cake in the pan.
• 4 Fold 1 package lemon instant pudding into 1 1/2 cups milk.
• 5 Fold this into 1 small carton Cool Whip.
• 6 Spread over cake.
• 7 Top with coconut! (optional).