Pineapple-Filled Store-Bought Angel Food Cake

• 1 store-bought angel food cake
• 1 pkg. (4-serving size) Vanilla instant pudding and pie filling mix
• 1 can (20 oz) crushed pineapple in juice, undrained
• 1 cup thawed Cool Whip topping
• seasonal berries for garnish

1. Mix dry pudding mix and pineapple with juice in a medium bowl.
2. Stir in whipped topping. Let stand 5 minutes.
3. Cut cake horizontally into 3 layers.
4. Place botton cake layer cut side up on serving plate.
5. Spread 1-1/3 cups of pudding mixture onto cake layer.
6. Cover with middle cake layer and spread 1 cup of pudding mixture on top.
7. Top with remaining cake layer and spread remaining pudding mixture.
8. Refrigerate at least 1 hour or until ready to serve.
9. Top with berries for garnish.