Step 1

Beat cake ingredients together according to the box instructions using eggs, 2/3 cup of milk and butter. Pour into a 20cm wide oven-friendly pudding dish. Mix in crushed pineapple. Pour mixture into a 20cm oven-friendly pudding dish and bake according to box instructions. Remove from the oven to cool to room temperature.

Step 2

In a separate bowl, add evaporate milk, milk and instant vanilla pudding. Beat for 2 minutes until the mixture thickens. Pour the vanilla pudding mix over the cooled cake mixture and place in the fridge for 15 minutes to set. Serve,