Prep Time: 15 minutes MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times. REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
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