Cake: Lemon Layer Cake

1 pkg. lemon cake mix

1 (3 3/4-oz) box lemon instant pudding

1 20-oz. can crushed pineapple (undrained)

1 9-oz. carton Cool Whip

Bake cake in 2 round 9-inch layer pans, as directed on package.  Cool.  Split to make 4 layers.  Blend dry pudding mix with undrained pineapple.  Fold in Cool Whip.  Spread filling between each layer and over the cake.  Chill before serving.

Mrs. Charles (Louise) Lehman

Our Swiss Pantry II

First Mennonite Church

1987