Pineapple Lemon Cream Cake
1 box (2 layer) yellow or white cake mix 1 small box lemon jello 1 c. boiling water 1 15 oz. can crushed pineapple, undrained 1 small box instant vanilla pudding 8 oz. carton frozen dessert topping; thawed
Preheat oven as directed on cake mix. Grease a 9 x 13 pan. Prepare cake as directed on package and bake. As soon as it is out of the oven, combine the boiling water with the jello. With a fork poke holes all over the cake. Slowly pour the jello over the cake so it is absorbed into the cake. Mix together the pineapple, instant pudding and dessert topping. Spread over the cake. Refrigerate before serving.