Southern Strawberry Pineapple Punch Bowl Cake
Bright, fruity, and layered with old-fashioned Southern charm, this dessert is a crowd-pleaser that never goes out of style.
Servings: 12 servings
Calories: 340kcal
Equipment
- Punch Bowl or Trifle Dish
- Round Cake Pans
Ingredients
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
Instructions
- Preheat oven to 350°F. Prepare the cake mix according to package instructions and divide between two round cake pans. Bake and let cool completely.
- Prepare instant vanilla pudding and refrigerate until set.
- Cut one cooled cake layer into cubes and layer at the bottom of a punch bowl or trifle dish.
- Spread half of the pudding over the cake cubes.
- Layer half of the drained crushed pineapple, one pack of strawberries, and one sliced banana on top.
- Spread half of the Cool Whip over the fruit.
- Repeat layers with remaining cake, pudding, pineapple, strawberries, banana, and Cool Whip.
- Cover and refrigerate overnight to allow flavors to meld.
- Serve chilled with a large spoon and enjoy!
Notes
Use a glass bowl to showcase layers. Add lemon juice to bananas to prevent browning. Fresh strawberries can be used instead of frozen. Best made a day ahead.
Nutrition
Calories: 340kcal | Fat: 12g