michelle's punch bowl cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (20 ounce) can crushed pineapple, drained

Recipe

• prepare the cake mix as directed by the manufacturer. bake in a 9x13 inch pan, or two 8 inch round pans. when the cake is cool, split in half, horizontally. prepare the vanilla pudding according to package directions.
• crumble half of the cake into the bottom of the punch bowl. then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. repeat the layers in the same amounts, and top with the remaining whipped topping. keep refrigerated until serving.