Punch Cake - cooking recipe

Ingredients

2 loaf angel food cakes
2 cans crushed pineapple (16 oz.)
2 cans blueberry pie filling
2 (8 oz.) Cool Whip

Preparation

Break angel food cake into bite-size pieces.
Dump crushed pineapple and blueberries.
Mix well.
Pour into 2 regular-size cake pans.
Spread Cool Whip over the cakes and refrigerate.