This isn't angel food, but otherwise sounds like what you are looking for. I've made this several times, it is really good!

Here is a link that might be useful: Pig Pickin Cake

It's a punch bowl cake. I used to make it. There's several ways you can put it together using different cakes/mixes, puddings, cool whip etc.

Here's recipes I found that are similar to the one I made many times.

I always layered mine in a punch bowl and served it out of the bowl with a large serving spoon.

PINEAPPLE PUNCH BOWL CAKE

1 - 9 or 10 inch angel food cake*

2 small packages (3 oz. each) of pineapple flavored Jello

3 cups boiling water

1 can (20 oz.) crushed pineapple packed in 100% juice

8 oz. frozen Cool Whip whipped topping

2 cups flaked coconut

Place dry Jello in a mixing bowl. Pour in boiling water. Stir about 3 minutes, until gelatin is completely dissolved. Let cool, then place in refrigerator until mixture just starts to thicken.

Meanwhile, prepare punch bowl or 4 quart mixing bowl by lining inside with parchment paper. Smooth out the wrinkles as much as possible.

Remove Jello from the refrigerator. Stir in pineapple and juice. Fold in 1/3 whipped topping, which has been thawed, until it is mixed well.

Pinch off bite-sized pieces of cake and line bottom of bowl. Add a layer the Jello mixture. Keep adding layers, ending with the cake until all are gone.

Cover with plastic wrap and refrigerate at least 12 hours.

Unmold cake onto a serving platter. Carefully remove the parchment paper. Frost with the remaining topping and sprinkle with coconut.

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STRAWBERRY PUNCH BOWL CAKE RECIPE

1 (1 lb.) Angel Food Cake

2 (3 oz. each) pkg. or 1 (6 oz.) pkg. Strawberry Jello

2 1/2 cups boiling water

2 pounds unsweetened frozen whole strawberries

8 oz. frozen whipped cream, thawed

Mix as instructions above with these exceptions:

Slightly defrost strawberries, slice them and fold into slightly thickened Jello.

DO NOT use whipped cream in the jello mixture. Spread the entire 8 oz. on the cake after it is unmolded.

NOTE:

The traditional way to put this cake together was to layer it in a small punch bowl and top it with whipped cream.

It was served by spooning it out of the bowl onto the dessert dishes.

The cake was often the focal point of a buffet table.

Today, Angel Food Cakes come in a variety of flavors and sizes. Vanilla flavor tastes best with these cakes.

*A 10" cake might be 6" tall or 3" tall. Therefore use a l pound size for these cakes.

Here's my recipe

1 yellow cake mkx (2 layer) OR you can use store bought angel food cake and tear the angel food into pieces
1 large instant vanilla pudding mix, mixed according to directions
1 large can crushed pineapple, drained
1 large can strawberry or cherry pie filling
a large cool whip thawed

nuts, cherries or strawberries to decorate

Take one layer, crumble in punch bowl, add 1/2 pudding mix, 1/2 pineapple/1/2 strawberry pie billing and 1/2 cool whip.

Repeat for second layer ending with cool whip. Top with nuts, cherries or strawberries to decorate

I make one like glenda's but it uses real strawberries on top and three layers with a pineapple "cream" as the icing so to say. I'll try to track it down.

Found it. I think this is probably what you are looking for because I originally saw it in a magazine. (My original recipe just had strawberries)
It is very good and very, very easy!!!

Angel Lush Recipe from Kraft

Here is a link that might be useful: Kraft: Angel Lush Recipe

carla, it's been at least 10 years since I last made one.

Aren't you supposed to make it the day ahead and store in refrigerator overnite? I'm sure I did.

Punch bowl cakes have always been a hit at large gatherings.

I usually do make punch bowl recipes ahead but if you just cut layers in this one, then I would just do it the day of. The 'soakiness' may not sit as well with a layer cake and it does with a triffle type.

Actually, as I was looking at the Kraft site, and I noticed another recipe on the side called "Angel Lush with Pineapple". This was actually the recipe I had. It's pratically the same recipe but I like the cake decorated with just strawberries (and their stems) better so I'm going to post that link too.

I also used to make a recipe in a 9X13 that's with torn cake and strawberries that's similar in tone to these recipes (my husband really likes strawberries!) and I think I made ahead. That one is easier to carry to places. Triple layers scare me to travel with!

Here is a link that might be useful: Kraft: Angel Lush with Pineapple

Here's a punch bowl cake video with a very easy recipe.

Whichever recipe you choose will be delicious!

**U have to watch the commercial first :o)

Here is a link that might be useful: punch bowl cake

Satine, I'm glad to hear you're inspired to bake. That's always good. How's everything going?

Wow thank you for all the responses and delicious sounding recipes. Carla you found the exact one I was looking for but think Glenda and the others are probably right in suggesting the truffle presentation as easier to transport.
Alisande thank you for asking. My daughter finished two months in rehab on Friday night. She will be staying at a transitional living home beginning Tuesday. Right now she is at her sister's home and will spend tomorrow night with me. Tuesday I will drive her to Pa where she will be staying 90 days (I hope). She is still a big fragile but looks so good-clear skin and eyes and just got a haircut and looks like her old self other than a major weight loss. I am just praying that she can continue doing well but I understand how difficult it will be for her. Again thank you for asking.
Back to the Cake! Thank you everyone who responded and I will be trying more than one of those recipes this summer. Satine

Just saw the recipe as I was cutting out the coupon for the pineapple. It is the same as CArla listed. I thought it looked so good, too.

That's wonderful news, Satine!

I saw that recipe too, Satine. If you make it will you let us know how you liked it. It sure looked good in the picture!