1 (10 inch) angel food cake

FILLING:

1 (#2) can crushed pineapple
3/4 c. sugar
2 whole eggs
1 pt. whipping cream
1/4 c. salt
3 1/2 tbsp. cornstarch
2 tbsp. lemon juice
3 tbsp. butter

Drain pineapple; catch 1 cup juice and set aside. Mix sugar, cornstarch and salt in saucepan. Stir in pineapple juice, stirring constantly. Heat to boil and boil 2 minutes. Pour part of this mix into beaten eggs. Return all to saucepan and cook 1 minutes, stirring constantly. Add lemon juice, butter, crushed pineapple. Cool thoroughly. Make 4 layers of cake. Sweeten and whip cream barely stiff. Alternate cake, filling, cream. Cover entire cake with cream. Chill several hours or overnight. Serves 12 generously.