To prepare pound cake:
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt; stir with a whisk. Combine sour cream and baking soda; stir well. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
After cake is completely cooled, use a large serrated knife to carefully cut of a top layer; about 1 1/2 thick. Set aside. Using a spoon or your fingers, dig a well in the bottom layer of the cake, about 1/2 inch from each side and about 3/4 inch deep. Reserve cake pieces.
In a large bowl, mix together fruit (reserving some for garnish), about 1/2 of the pudding and cake pieces. Fill the well in the cake with this mixture, and replace top layer of cake.
Whip cream until stiff peaks form. Fold in remaining pudding. Carefully spread icing over cake. Chill at least 2 hours. Garnish with fresh berries and serve.