Angelfood Pudding Cake

1 angel food cake, prepared
1 (1 large) box instant vanilla pudding
1 (20 ounce) can crushed pineapple, in it own juice, drained, reserving juice
1 (8 ounce) container whipped topping, thawed (I use Cool Whip)

Slice cake into 3 rings, set aside. Mix well pudding with reserved juice. Fold in pineapple, then whipped topping.

Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture. Chill for 8 hours.

You can use any flavour pudding, fruit etc.

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