Name: Southern Strawberry Pineapple Punch Bowl Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 box yellow cake mix (plus ingredients to prepare); 1 6-ounce package instant vanilla pudding (plus ingredients to prepare); 1 large can crushed pineapple (drained); 2 10-ounce packages frozen strawberries; 2 bananas (sliced); 1 16-ounce carton Cool Whip

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Bright, fruity, and layered with old-fashioned Southern charm, the Southern Strawberry Pineapple Punch Bowl Cake is a crowd-pleaser that never goes out of style. With its vibrant colors and luscious flavors, this no-fuss dessert is as beautiful as it is delicious. Think of it as a trifle meets shortcake—soft cake pieces layered with sweet pudding, juicy fruit, and fluffy Cool Whip. Whether you’re hosting a family reunion, potluck, or holiday gathering, this dessert is guaranteed to bring smiles and seconds.

A delightful twist on the classic trifle, this Southern favorite has been passed down through generations. It’s especially beloved in the summer when strawberries are at their peak, but frozen ones work beautifully too. If you’ve enjoyed our Easy Banana Pudding Trifle, you’ll adore this fruit-forward, nostalgic treat. Let’s layer up some love!

What is Southern Strawberry Pineapple Punch Bowl Cake?

The name might be a mouthful, but so is every spoonful of this layered masterpiece! Southern Strawberry Pineapple Punch Bowl Cake is a layered dessert made with yellow cake, vanilla pudding, crushed pineapple, strawberries, bananas, and Cool Whip, all served in a punch bowl (or trifle dish). Why a punch bowl? Because it showcases the beautiful layers, of course! This dessert is the sweet Southern belle of any dessert table. And as they say, “the way to a man’s heart is through his stomach,” this one is a straight shot. Try it once and it might just become your go-to for every gathering.

Why You’ll Love This:

Here’s why this cake is a staple in Southern kitchens:

Delightfully layered: Every bite gives you cake, pudding, fruit, and cream—talk about satisfying!
Economical and easy: Uses simple pantry and freezer ingredients that come together fast.
Fruity and fluffy: The mix of pineapple, strawberries, bananas, and Cool Whip is light yet indulgent.

It’s like our Strawberry Shortcake Cups but even more impressive in presentation. This dessert looks like you spent hours, but it comes together in a flash. Make it once and it’ll be your signature party dessert!

How to Make Southern Strawberry Pineapple Punch Bowl Cake

Quick Overview

No fancy equipment or baking skills needed here! The hardest part is waiting for it to chill overnight. This dessert is a quick assembly of layers using a boxed cake mix and pre-made pudding, finished with frozen fruit and whipped topping. Perfect for busy hosts and dessert lovers alike.

Ingredients:

1 box yellow cake mix (plus ingredients to prepare)
1 (6-ounce) package instant vanilla pudding (plus ingredients to prepare)
1 large can crushed pineapple, drained
2 (10-ounce) packages frozen strawberries
2 bananas
1 (16-ounce) carton Cool Whip

Step-by-Step:

Preheat the oven to 350°F.
Prepare the cake batter according to the package instructions.
Divide the batter evenly between two round cake pans and bake until done. Let cool completely.
Prepare the pudding mix according to package directions and refrigerate until set.
Cut one layer of cake into small chunks and place at the bottom of a punch bowl.
Spread half the pudding over the cake pieces.
Add half of the drained crushed pineapple and one package of frozen strawberries.
Slice one banana on top.
Spread half the Cool Whip over the fruit, covering completely.
Repeat the layering with the remaining cake layer, pudding, pineapple, strawberries, banana, and Cool Whip.
Refrigerate overnight to let the flavors meld and the strawberries release their juices.
Serve chilled and enjoy every fruity, creamy bite!

What to Serve Southern Strawberry Pineapple Punch Bowl Cake With:

Pair this refreshing dessert with lighter fare like grilled chicken, fresh salads, or BBQ ribs for a classic Southern meal. It also works wonderfully with iced tea, lemonade, or a crisp rosé. Want to go all-in on the Southern charm? Serve it after a Sunday fried chicken dinner with cornbread on the side.

Top Tips for Perfecting Southern Strawberry Pineapple Punch Bowl Cake

Let it chill overnight: This helps the layers meld and softens the strawberries, making the dessert even better.
Use a glass punch bowl or trifle dish: The layers look gorgeous and inviting.
Drain the pineapple well: Too much juice can make the cake soggy.
Add lemon juice to the bananas to prevent browning if prepping early.
Substitute fresh fruit if in season for an extra fresh twist.

Storing and Reheating Tips:

This dessert should be stored in the refrigerator, tightly covered, and consumed within 3-4 days. Because of the whipped topping and fruit, freezing isn’t recommended as it may affect the texture. Serve leftovers cold, straight from the fridge—no reheating necessary!

FAQs

Can I use fresh strawberries instead of frozen? Yes! Just slice them and use immediately—no need to thaw.

What can I use instead of a punch bowl? A large trifle dish, deep glass bowl, or even a 9×13 pan works well.

Can I make this dessert the day of? It’s best made the night before to allow flavors to meld and strawberries to release juices.

Do I need to use instant pudding? Instant pudding is quickest, but you can use cooked pudding if preferred. Just chill it fully before layering.

Can I skip the bananas? Sure! The dessert will still be delicious, though the bananas add great texture and flavor.

Conclusion

Southern Strawberry Pineapple Punch Bowl Cake is a show-stopping dessert that’s as easy to make as it is to eat. With its creamy layers, sweet fruit, and soft cake chunks, it delivers nostalgia and flavor in every spoonful. Perfect for potlucks, holidays, or anytime you want to impress without stress—just layer, chill, and serve. Go ahead and treat yourself to this Southern classic!