1 box Angel food cake mix
1 20 oz. can crushed pineapple
1 8 oz. can crushed pineapple
1 small pkg. instant pudding mix (vanilla or lemon)
1 8 oz. container Frozen Whipped Topping thawed

Follow package directions for mixing and baking cake except substitute the undrained pineapple for water (20 oz. can). Pour mixture into ungreased 10 inch tube pan.

Bake at 375°F for 35 to 40 minutes, until top of cake is golden and cracks appear. Let sit for 10 minutes; then turn out on rack and let cool. Mix the undrained pineapple (8 oz.) and the pudding, fold in the whipped topping. Frost cooled cake whole, or use a topping on individual servings.

Makes 12 servings.