20 oz. can crushed pineapple
1 pkg. instant lemon pudding mix
1 pt. heavy cream, whipped

Stir the pudding mix into the crushed pineapple. Chill for 5 minutes then fold into whipped cream. Slice a large sponge cake or Angel cake into 3 layers. Put filling between layers and cover the outside. It should be refrigerated overnight or for several hours before serving. Easy and delicious! Cake should serve 16.