Sprinkle on the crumb topping on to the top of the cake batter.
Bake the cake as directed and let cool, then chill the cake rounds in order for easier cutting.
-- Frosting and filling --.
Place in a saucepan over medium heat:
4.5oz vanilla pudding and pie filling mix (not instant).
20 oz can sweetened crushed pineapple (do not drain).
1/4 cup water.
Heat to a boil and cook until thickened and bubbly. Them remove from heat and let cool in the refrigerator.
Whip until stiff:
1 16oz whipping cream.
1/4 c sugar.
Fold the whipping cream mixture into the pineapple mixture.
Cut the rounds in half diagonally. Place the top of one of the halfs on a cake platter (almond size up) and frost with some of the filling. Add the bottom half as the second layer and frost with some filling. Add the bottom half of the second set and frost. Add the top half of the second set (almond side up) and frost.