Creamy pineapple filling for layer cakes.

Steps

1. Split layers of cake with thread to give 4 layers.
2. Cream margarine and sugar until soft and fluffy.
3. Add eggs 1 at a time and beat until fluffy, scraping sides with a rubber scraper.
4. Add tin of cream and beat at high speed until fluffy.
5. Fold in crushed pineapple and mix gently. Refrigerate until cake is cooled.
6. Spread pineapple mixture between layers and on top. Top cake with whipped cream. Freeze if any is left over.