Ingredients:For the Cake:1 box yellow cake mix1 can (20 oz) crushed pineapple with juice3 large eggs½ cup vegetable oilFor the Topping:1 package (3.4 oz) vanilla instant pudding mix1 cup cold milk1 tub (8 oz) whipped topping (Cool Whip), thawedFor Garnish (optional):Pineapple chunksMaraschino cherriesInstructions:Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.In a large bowl, mix cake mix, crushed pineapple with juice, eggs, and vegetable oil until smooth and well combined.Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool completely in the dish.While the cake is cooling, in a separate bowl, whisk together the vanilla pudding mix and cold milk until it thickens.Fold in the whipped topping (Cool Whip) gently until the mixture is smooth and fluffy.Once the cake is cooled, spread the pudding mixture evenly over the top of the cake.Garnish with pineapple chunks and maraschino cherries for an extra tropical touch.Refrigerate for at least 1 hour before serving to allow the flavors to meld and the topping to set.Serve chilled and enjoy the tropical goodness!This cake is perfect for any occasion, offering a combination of simplicity, refreshing tropical flavors, and a creamy topping that will delight anyone who tries it!