1 (18.25-ounce) package lemon cake mix
2 large eggs
1/3 cup vegetable oil
1 (16-ounce) can pineapple chunks, crushed
1/2 cup milk
1 (3.5-ounce) package instant vanilla pudding mix
1 (8-ounce) container frozen non-dairy whipped topping, thawed
Prepare lemon cake according to package instructions. While still hot, prick the top of the cake with a fork. Pour crushed pineapple chunks (undrained) on top. Cool.
In a bowl combine milk and instant vanilla pudding mix. Beat in non-dairy whipped topping. Spread over the cooled cake. Refrigerate.
Makes 12 servings.