PINEAPPLE POKE CAKE

PINEAPPLE POKE CAKE 1 yellow cake mix (mixed according to package instructions) 1 (8 ounce) can pineapple chunks 2 (8 ounce) cans pineapple slices 3.4 ounce vanilla pudding mix 1 ½ cup milk 8 ounce whipped topping Lightly spray a 9x13 pan with cooking spray and then line the bottom of it with pineapple slices. Mix together yellow cake mix according to package instructions and pour over the pineapple slices. Bake the cake according to boxed cake directions, between 26-35 minutes depending on the type of pan used. Cake is finished when a toothpick inserted into the middle of the cake comes out clean. Set the cake on a cooling rack and let it cool completely. Poke holes into cake with the end of a wooden spoon. 12-16 holes is a good amount. Mix together pudding with milk until smooth. Pour this mixture onto the cake and spread out with a knife or spatula, moving it back and forth over the holes in the cake to make sure they get some of the filling. Top with whipped topping and pineapple chunks and then refrigerate for a few hours prior to serving.