Strawberry Angel Trifle

Cut cake into bite-size pieces and place half in a glass serving bowl, preferably one with straight sides. Set remaining cake pieces aside. In a small saucepan, melt jam and drizzle half over cake in bowl; set aside. In a large bowl, combine lemon pie filling and non-dairy whipped topping, mixing until smooth; spread half over cake and jam. Layer half of the pineapple chunks, half the kiwifruit and half the strawberries on top. Arrange remaining cake over fruit; pour on remaining lemon mixture. Layer with remaining fruit. Cover with plastic wrap and refrigerate for at least 4 hours.