- 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
- Prepare the cake mix as directed by the manufacturer. Bake in a 9×13 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.