1 lg. orange or lemon chiffon cake
1 pkg. vanilla pudding mix (the cooking type)
1 med. size (1 lb. 4 oz.) can crushed pineapple
1 pt. (2 c.) all purpose cream

Mix undrained pineapple and contents of pudding package in saucepan (use no milk). Cook over low heat just until it thickens. Let cool. Beat cream until thick, fold into pineapple mixture. (Two envelopes of whipped topping mix or 4 cups of frozen whipped topping can be substituted for cream.)

Cut cake into 4 layers. Put layers together with pineapple mixture and frost top and sides with mixture. Refrigerate.

May be made the day before. Remainder may be frozen. Garnish with cherries, nuts or mandarin oranges, if desired. Serves 16.