Angel Food or Orange Chiffon cake
Cool Whip (lg. container)
1 pkg. vanilla pudding (sm.)
1 can crushed pineapple in own juice (lg.)

In double boiler, pour pineapple and juice. Add vanilla pudding. Cook until thick. Set aside to cool. Place in refrigerator until cold. Fold pineapple mixture into Cool Whip. Cut cake into 3 layers and spread between each layer and on top and sides. Keep refrigerated until ready to serve. (Keeps well for a week; can be frozen.)