This can be made in a 9 X 13 cake pan. I like to bake cakes in canning jars (never can baker products) for convenience.
1 box of yellow cake mix
Eggs & Oil per directions for mixing cake
1 can of crushed pineapple
Juice of 3 lemons
1 large box of instant banana pudding
Milk per directions
2 drained cans of mandarin oranges
1 tub of Cool Whip
*Optional: 1 cup of shredded coconut
Prepare cake as directed on box. Add crushed pineapple and mix until thoroughly combined. Bake until inserted toothpick comes out dry.
While warm, poke holes in cake with handle of wooden spoon. Poor on lemon juice. Allow to cool.
Mix banana pudding and before it sets, poor it over the cake allowing it to flow into the holes. Arrange mandarin oranges on top. Spread Cool Whip over the top of oranges and cake. Sprinkle shredded coconut over Cool Whip.
Serve. Needs refrigeration.
The photo shows a plastic cup with the poke cake. I filled the jars too full and had to scoop some of the cake out. I added the ingredients in the plastic cups to finish making them.