1) Preheat oven to 350 degrees. In a large bowl, stir together all cake ingredients until moist. Beat by hand for 2 min.
2) Coat a 9 x 13" cake pan with nonstick spray. Pour batter into pan. Bake 30 to 40 min. or until a toothpick inserted in the center comes out clean. Cool completely.
3) FROSTING
4) 1 container (8 oz.) light whipped topping, thawed;1 pkg. (3.4 oz.) instant vanilla pudding mix;1 can (15 1/2 oz.) crushed pineapple in juice.
5) In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refrigerator.
6) NOTE: To make a multilayer cake, bake the batter in two 9" cake pans for about 25 min. Split cooled layers in half horizontally. Spread w/ frosting & stack.