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Preheat oven to 350 F. Grease a 9x13 baking dish and set it aside.
Drain the pineapple well and reserve the juice.
In a large mixing bowl combine the cake mix, vegetable oil/melted butter, water, eggs, and ⅔ cup crushed pineapple.
Pour batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Cool the cake to room temperature then use a wide straw or round wooden spoon handle to poke holes in the cake.
Place the pudding mix, milk, and pineapple juice in a medium bowl and whisk to combine.
Pour the pudding mixture over the cake and into the holes.
Mix the remaining crushed pineapple with the whipped topping. Spread the mixture over the top of the cake.
Refrigerate cake for four hours before serving.