1 bakery orange chiffon cake
1 lg. can crushed pineapple, undrained
1 pkg. instant coconut pudding
1 c. heavy cream
1 med. jar maraschino cherries

Cut into 3 layers. Prepare pudding using the liquid from pineapple for liquid called for on package. Whip cream and fold in pudding mixture. Chop cherries and add to mixture. Use to fill and frost cake. Refrigerate several hours.