2 (12 ounce) packages instant vanilla pudding mix
1 cup boiling water
1 (20 ounce) can crushed pineapple
1 cup chopped cherries
1 cup cranberry juice
1 cup frozen whipped topping, thawed
1 tablespoon orange zest
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix the pudding mix, boiling water and pineapple. Beat until well blended. Spread evenly into the bottom of a 9x13 inch pan.
Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
To make the pineapple filling: In a small saucepan, combine pineapple, cherries, cranberry juice, whipped topping and orange zest. Bring to a boil, stirring constantly. Remove from heat and stir in pineapple mixture. Pour over cooled cake. Chill overnight before cutting into squares.