1 box chiffon cake mix
1 (#2, 303) can crushed pineapple
1 sm. box Jello vanilla pudding
1 pt. whipping cream or Cool Whip
Nuts, pecans or English walnuts, chopped fine
Cherries

Bake cake as directed on box.

FILLING AND FROSTING: Mix dry pudding and pineapple in top of double boiler. Cook until thickened. Stir often. Cool until cold. Whip whipping cream or use prepared whipping cream (Cool Whip, etc.) Must be stiff. Fold into pudding mixture.

Slice orange chiffon cake in middle to make two layers. Ice between layers, sides and top. Decorate with pecans or walnuts chopped fine and maraschino red cherries.

NOTE: Cake is light and delicious.