Pineapple Frosted Pound Cake - cooking recipe

Ingredients

1 (16 ounce) package butter pound cake
1 (20 ounce) can crushed pineapple in juice (undrained)
1 (8 ounce) carton frozen whipped topping (thawed)
1 (3 1/2 ounce) package vanilla instant pudding mix

Preparation

In a mixing bowl put the whole can of pineapple, juice and all, and stir in the pudding.
Make sure that it is blended well.
Stir in the whipped topping; let stand for 5 minutes.
Slice cake in half lengthwise--two layers.
Spread half on bottom layer.
Put top on and spread rest on the cake.
OR: Mix the frosting and don't frost the cake but put big dollops of frosting on each slice served.