(1) Make plain Chiffon Cake the day before

(2)Prepare lemon pie filling using 1 1/2 cups water instead of 2 cups.

(3) Prepare pineapple filling;

Drain the pineapple from the can and reserve the juice. Combine sugar and cornstarch in a saucepan. Stir in 1/2 cup of reserved juice. Bring to a boil and cook, stirring constantly until thick and clear. Add drained pineapple and cool. Add 1/2 lemon pie filling mix to the pineapple mix.

(4) Cut the chiffon cake into 5 layers. Alternate fillings between the layers.

(5) At the last moment, frost top and sides with whipped cream frosting. Decorate with candles.