Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
In a large bowl, mix the pudding mix with the milk. Whisk until fully combined. Use a large spoon or whisk to add in the cake mix until fully incorporated and smooth. The mixture will be quite thick, which is fine. Stir in the chocolate chips. Set aside.
3.4 ounces instant banana cream pudding mix, 1¾ cups skim milk, 15.25 ounces White Cake Mix, ½ cup milk chocolate chips
In another large bowl, mix together the strawberries, banana, pineapple, and sugar. Stir to combine and let macerate for at least 5 minutes.
1 cup chopped fresh strawberries, 2 bananas, 1 cup chopped fresh pineapple, ¼ cup granulated sugar
Pour the macerated fruit into the bottom of the prepared baking dish, making a thin layer.
Top with the cake mix/pudding mixture and spread with a spatula or spoon to create a smooth top.
Bake for 45-60 minutes, or until the cake is completely cooked through (when a toothpick inserted in comes out clean).
Serve warm topped with fresh whipped cream, if desired.