Preheat your oven to 350 degrees.
Spray a 9x13 baking dish with non-stick spray and set aside.
In a large mixing bowl combine your cake mix, oil or butter, water, eggs, and ⅔ a cup of the drained crushed pineapple.
When cake batter is combined pour into the baking dish and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Set cake aside to cool.
When the cake is cooked use a large straw or the end of a wooden spoon to poke holes in the cake.
Make the filling by combining the instant pudding mix with the milk and 1 cup of pineapple juice.
Whisk to combine.
Pour the pudding all over the cake so it gets into all the holes you created.
Next, take the remaining drained crushed pineapple and mix it into the whipped topping.
Spread the pineapple whipped topping mix all over the top of the cake.
Refrigerate for 4 hours.