Orange chiffon cake, store bought
1 pkg. vanilla instant pudding
1 lb. tin crushed pineapple
12 oz. Cool Whip or 1 pt. whipping cream

Slice cake into 4 layers. Mix pineapple with instant pudding powder. Let set until thick. If using whipping cream, whip until thick. Mix Cool Whip (or whipped cream) with pineapple mixture and spread on bottom layer. Continue on all layers. Spread rest all over cake. Let set a few hours in refrigerator. (A real moist, soft, light cake.)