Ingredients

• 1 sponge or angel food cake
• 8 oz. sugar
• 8 oz. butter
• 3 cans Nielson cream
• 1 large crushed pineapple (16 oz.)

Directions

1. Cream butter & suger.

2. Add cream & pineapple(poor off juice).

3. Place in layers with cake beginning & ending with the mixture.

4. Spread 1 can of cream on top.

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