Step 1

Using a fine mesh strainer, drain the pineapple over a bowl to separate the juice and the fruit. Reserve both the juice and fruit.

Step 2

Mix the cake according to the package directions and stir in 1/2 cup of the drained, crushed pineapple. Reserve the rest of the fruit for later. Bake the cake according to the directions on the box. Let cool completely before proceeding.

Step 3

Using the handle of a wooden spoon or a chopstick, poke rows of holes in the top of the cake about an inch apart.

Step 4

Pour the reserved pineapple juice into a measuring cup, then add enough milk to equal one and a half cups liquid. (you should have about 3/4 cups of pineapple juice, needing to add 3/4 cups of milk).

Step 5

In a medium size bowl, whisk 1 box of the vanilla pudding mix with the pineapple juice and milk just until it begins to thicken.

Step 6

Remove and reserve 1/2 cup of the pudding, then pour the remaining pudding over the cake, filling the holes.

Step 7

In a small bowl, mix the reserved 1/2 cup pudding with the remaining crushed pineapple and spread it over the top of the cake.

Step 8

In a large bowl, whisk the remaining box of pudding with one cup of milk until it thickens, then fold in the whipped topping.

Step 9

Spread the whipped topping evenly over the cake.

Step 10

Place the cake in the refrigerator and allow to set at least 1 hour before serving.

Step 11

Serve topped with pinepple chunks or wedges, flaked or toasted coconut, chopped nuts, or candy sprinkles, if desired.