1 orange chiffon cake, cut into 3 layers
1 (15 oz.) can crushed pineapple
1 pkg. vanilla pudding
1 sm. carton Cool Whip

Cook pudding with pineapple and juice until clear. Let cool. Fold in cream cheese. Cover cake layers, sides, and top with pudding, pineapple, and whipped cream; mix and put in refrigerator for 1 or 2 days.