1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon ground cinnamon
1/2 cup milk
1 (20 ounce) can crushed pineapple, drained and cooled
1 cup dark corn syrup
1/2 cup vegetable oil
3 eggs
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (3.4 ounce) package instant vanilla pudding mix
2 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together cake mix, instant vanilla pudding mix, and cinnamon. In a separate bowl, mix 1/2 cup milk, 1/2 cup pineapple juice, and corn syrup. Pour all over the three dough ingredients and frost top and sides of the pan.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cool. Reserve one of these for yourself. When cool, combine pudding mix and remaining 1/2 cup milk in a medium saucepan and melt over medium heat. Cook and stir until pudding is thickened. Stir in the remaining fruit. Whisk in sugar. Cook and stir back off the heat. Add more milk, if necessary, to reach desired consistency.