1 box yellow cake mix
1 20 oz can of crushed pineapple in juice, DO NOT DRAIN
1 14 oz can sweetened condensed milk (such as Eagle Brand)
1 8 oz container Cool Whip
1 8oz can crushed pineapple in juice, WELL DRAINED
Mix the cake mix according to directions, omitting water. Add 20 oz can of crushed pineapple to the batter. Mix well.
Pour into a greased 9×13 casserole dish or cake pan. Bake according to directions or until golden brown (about 30 minutes for my oven.)
Let cool for about 10 minutes. Poke holes all over the cake with a fork or a butter knife.
Pour the condensed milk all over the cake, covering the entire surface completely with it.
After a few minutes the cake will soak it up.
In a separate bowl mix together the cool whip and small can of drained crushed pineapple.
When the cake has completely cooled, spread the cool whip mixture on top of the cake.
Refrigerate.
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