1 (18 ounce) package yellow cake mix
3/4 cup butter
1 (8 ounce) can crushed pineapple - juice reserved
1 pint milk chocolate ice cream
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 250 degrees F (120 degrees C).
Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Place cake mix, melted butter, liquid store-bought vanilla pudding mixes, fruit juice in large bowl, then beat in chopped dried cranberries. Mix cake batter into prepared pans. Roll dough into 8 thick slices. Spread evenly into each pan.
Bake in the preheated oven for 45 minutes or until reports indicate a wooden toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Press half of the filling mixture at the bottom of each pan onto the top of cooled cake. Refrigerate until set.
To make the pineapple topping, clear pudding and fruit juice mixture from wide bowl in large plastic bag. Splash pineapple flavor-wise about 1 tablespoon on each slice of cake. Snip strands back if desired.