Southern Strawberry Pineapple Punch Bowl Cake


🔹1 box yellow cake mix

🔹1 (6-ounce) package instant vanilla pudding

🔹1 large can crushed pineapple, drained

🔹2 (10-ounce) packages frozen strawberries

🔹2 bananas

🔹1 (16-ounce) carton Cool Whip


🔸Preheat an oven to 350°F.

🔸Mix the cake batter according to the directions given in the package.

🔸Divide the cake batter into two round cake pans.

🔸Bake the cakes set aside to cool.

🔸Mix the pudding according to the directions given in the package. Refrigerate.

🔸Cut one layer of cake into small chunks, put in punch bowl.

🔸Spread half of the pudding on top, then add half of the pineapple and 1 package of strawberries.

🔸Slice one banana on top, add 1/2 carton of Cool Whip, spreading to cover completely.

🔸Repeat with the other layer ending with Cool Whip.

🔸Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.

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