1 angel food or orange chiffon cake
1 (13 1/2 oz.) crushed pineapple
1 pt. whipping cream
1 pkg. instant vanilla pudding

Cut cake in 3 layers. Mix crushed pineapple together with juice into pudding. Let set 1 hour in refrigerator. Whip cream, fold together with pineapple, and frost cake - between layers, top, and sides.