This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Betty [Herman] Arnold)
Bake 1 yellow cake mix (Duncan Hines) according to directions on the box. Use a 9 x 13 x 2 greased long cake pan. When cool, make the topping below and spread on cake:
1 - 20 oz. can DelMonte crushed pineapple (do not drain)
1 - 3 oz. package Jell-O instant vanilla pudding
1 - 8 oz. container of Cool Whip
In a large bowl, mix (by hand) the pineapple and the instant pudding. Let it stand for 5 minutes. Fold in Cool Whip. Spread over the whole cake and refrigerate before serving.