MIX pineapple and dry pudding mix in medium bowl until blended. Gently stir in Cool Whip.
CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread with remaining pudding mixture.
REFRIGERATE 1 hour. Top with strawberries just before serving.
serving size = 1 piece (86 g)