1 (16 ounce) package angel food cake mix
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
2 (8 ounce) cans DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
15 fresh strawberries, cut in half
Heat oven to 375 degrees F.
Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.