Pineapple Angel Cake

Directions

1. 1
   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.
2. 2
   Bake at 375° 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.
3. 3
   Mix the undrained pineapple (8 oz.) and the pudding, fold in the whipped topping.
4. 4
   Frost cooled cake whole, or use a topping on individual servings.
5. 5
   Makes 12 servings.