paper pans for about 20 minutes or until center of

the cake bounces back when touched. Cool in the

pans for 10 minutes. Remove from pans and cool

completely on cooling racks.

Icing

Drain juice from pineapple and set aside (If the

icing seems to be too thick you can use it to thin

it out a bit).

Mix pineapple with the instant vanilla pudding.

Stir in Cool Whip. Frost the cake according to

these directions. Store the cake in the refrigerator.

I think it is better the next day.

Enjoy