Prepare a lemon cake batter.

Divide the batter evenly into two 8-inch layer pans.

Bake the cakes according to the lemon cake recipe instructions.

Let the cakes cool completely.

In a heavy pan, combine the crushed pineapple and vanilla pudding mix.

Cook over medium heat, stirring constantly, until the mixture is very thick and translucent.

Remove from heat and let cool.

Refrigerate the pineapple pudding mixture until well chilled.

Prepare the Dream Whip according to package directions.

Gently fold the prepared Dream Whip into the chilled pineapple pudding mixture.

Mix well to combine.

Spread the pineapple cream filling generously between the cake layers and on top of the cake.

Refrigerate the cake for at least 30 minutes before serving.