A twist on the traditional pineapple upside down cake dessert
4 cups of vanilla pudding (instant is fine)
1 can of pineapple in juice
2–3 cups of cake cubes (a 9x13 yellow cake is best, any recipe.)
3–4 cups of whipped cream (fresh is best)
About 2 cups of sugar
Drain the juice from the can of pineapple into a cup. Cut your cake into cubes, whip your cream, and make your pudding. Add about 3 tbsp. of pineapple juice from the can to the pudding for added flavor. Then start layering in a medium size bowl or trifle dish. Or you can layer individually into mason jars. Continue layering until all the ingredients are gone, finishing with whip cream on top. Refrigerate for at least 2 hours. Enjoy!