Mix the crushed canned pineapple and dry pudding mix in a bowl until well blended. Then, stir in cool whip. Set to the side.
Slice the round angel food cake in half. Then add the bottom layer of cake to a cake plate followed by half the pineapple topping.
Next, stack the top layer of the cake and spread the remaining pineapple topping on top. Refrigerate for 1 hour. Top with berries just before serving.
Calories: 148kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 348mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg