1 Box Yellow Cake Mix
1 20 oz. Can Crushed Pineapple, undrained
1 3.4 oz. Pkg. Instant Vanilla Pudding
1 Cup Cool Whip
Make yellow cake mix according to the directions listed on the package. Once baked let the cakes cool completely.
Mix the crushed pineapple and dry pudding mix in a medium bowl until combined.
Gently fold in the whipped topping.
Stack the cake layers, spreading the pineapple pudding mixture in between the layers and on top of the cake.
Refrigerate for a minimum of one hour.
Serve and enjoy.
Side note: Top with fresh berries if you have any on hand.