Pineapple Bliss Cake

Original Recipe from Gina's Skinny Recipes (http://www.skinnytaste.com/2011/04/pineapple-bliss-cupcakes.html)

I made these cupcakes for coworkers a few weeks ago and everyone really enjoyed them. I thought I would try making this recipe as a cake for the memorial day weekend and it turned out delicious. The original recipe on Gina's website is delicious, but I made some changes and I like my version better. The cake is super moist and very light, and it just tastes like a cake you should eat in the summer. If that even makes sense to you. If you enjoy pineapple, this cake is definitely something you should try.

Recipe
Serves 12

Ingredients:
1 box Pillsbury Sugar Free Classic Yellow Cake Mix
1 20 ounce can crushed pineapple
1 large tub Cool-Whip (I use the lite cool whip or the no sugar added cool whip)
1 large box of Sugar Free Vanilla Pudding Mix
1 20 ounce can crushed pineapple - completely drained

Directions:
Preheat oven to 325 degrees.
In a mixing bowl, combine cake mix and 1 20 ounce can of crushed pineapple, with the juice, and mix together for 2 minutes.
Pour cake mix in a 13x9 baking pan (use nonstick cooking spray before pouring in the mix)
Bake cake according to directions on the cake box.
Cool cake completely before icing.

For the icing:
Slightly thaw tub of cool whip.
In a bowl, combine the entire tub of cool whip, 1 box of vanilla pudding mix, and 1 20 ounce can of crushed pineapple, completely drained, and mix well.
Ice the entire 13x9 dish of cake.
Refrigerate until ready to serve.

*There are several ways you can make these different:
-make this recipe as cupcakes or as a cake
-add crushed pecans or coconut to the icing
-you can use marshmellow creme instead of cool whip, but it is less healthier that way

Enjoy! :)