MIX dry pudding mix and pineapple 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 strawberries just before serving. Store leftovers in refrigerator.
Omit cake and serve filling as a chilled dessert.
How to Cut Angel Food Cake
Mark cake into three layers by inserting wooden toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake as desired.