FILLING:

1 (1 lb. 4 1/2 oz.) can drained crushed pineapple
1 sm. pkg. instant vanilla pudding
1/2 c. maraschino cherries, cut in half & drained
1 tsp. rum extract

Stir all together and chill.

Bake an angel food cake. Chill bowl then beat 1 cup whipping cream. Fold into pineapple mixture. Fill center of cake and spread over top. Chill. Keep refrigerated.