Recipe

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• 18 oz yellow cake mix
• 3 eggs (or as called for by your cake mix) or 3 egg whites (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)
• 1 (3 oz) box lemon jell-o gelatin
• 1 cup boiling water
• 1 (15 oz) can crushed pineapple, undrained
• 1 (3 oz) box vanilla flavor instant pudding and pie filling mix
• 8 oz frozen dessert topping, thawed

• 1 Preheat oven as directed on cake mix. Grease a 9x13 pan.
• 2 Prepare cake as directed on package and bake.
• 3 As soon as it is out of the oven, combine the boiling water with the Jell-o.
• 4 With a long tined fork or skewer, poke holes all over the cake.
• 5 Slowly pour the Jell-o over the cake so it is absorbed into the holes.
• 6 Cool completely.
• 7 Mix together the pineapple, instant pudding and dessert topping.
• 8 Spread over the cake.
• 9 Refrigerate cake before serving.