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PINEAPPLE COOL CAKE

1 yellow cake mix
1 (20 oz.) can crushed
pineapple, undrained
1 c. sugar
1 (4 3/4 oz.) pkg. vanilla
pudding (cooking kind)
Cool Whip

Bake cake. Mix sugar and pineapple in pan. Simmer
until sugar is dissolved. Poke cake full of holes. Pour
pineapple sauce over cake while still warm. Cook pudding and
let cool until warm. Pour pudding over cake. Top with Cool
Whip before serving.
Variation: Non-cook method uses one 8 ounce can crushed
pineapple (undrained) over poked warm cake. (You can use other
fruits, if desired.) Make a small box of instant butterscotch
or vanilla pudding according to package directions. Add one 8
ounce carton of Cool Whip. Frost cake.

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