Pineapple Cream Cake - Flashback Friday

Pineapple Cream Cake which I first posted back in December of 2008 is worth posting again.
It's quick to make, is light and delicious and keeps well in the fridge for a day or two.

• 1 angel food cake made either from scratch or a mix.
• 1 3.5 ounce package Vanilla Instant Pudding
• 1 20 ounce can crushed pineapple, undrained
• 2 cups of heavy cream 

1. In a large bowl, mix undrained crushed pineapple with the powdered Vanilla instant pudding. Mix until well blended. Set aside.
2. Whip cream in another bowl until stiff.
3. Gently fold whipped cream into pineapple mixture until well blended.
4. Slice cake into 2 or 3 layers.
5. Spread a generous amount of pineapple cream between the cake layers and then ice cake with the remainder.
6. Refrigerate until serving.