1 (18 ounce) package strawberry cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
3 eggs
2 cups pineapple juice
1 (8 ounce) can crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup vegetable oil
2 cups confectioners' sugar
3/4 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 inch) round cake pans.
In a large bowl, combine cake mix, pudding mix, lemon pudding mix, eggs, pineapple juice and crushed pineapple. Mix well. Add the egg mixture, pineapple juice and crushed pineapple. Mix well. Fold in the oil. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack.
To make the frosting: In a small saucepan, combine confectioners' sugar, milk and lemon juice. Mix well. Spread over cooled cake, and chill for 1 hour.