Southern Strawberry Pineapple Punch Bowl Cake
Creamy, juicy, and absolutely crowd-pleasing, this punch bowl cake is perfect for potlucks and family gatherings.
Servings: 12 servings
Equipment
- Punch Bowl
- Mixing Bowl
- Cake Pans
Ingredients
Cake Ingredients
- 1 box Yellow Cake Mix Plus ingredients called for on the cake mix box (eggs, oil, water)
Pudding Ingredients
- 1 package Instant Vanilla Pudding Mix 6-ounce package, plus milk as per package instructions
Fruit Ingredients
- 1 can Crushed Pineapple Large can, drained well
- 2 packages Frozen Strawberries 10-ounce packages, thawed and drained
- 2 pieces Bananas Peeled and sliced just before layering
- 1 carton Cool Whip 16-ounce carton, thawed
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans or use nonstick spray and line bottoms with parchment if desired.
- Prepare the cake batter according to the package instructions (mix eggs, oil, and water as directed). Divide batter evenly between the two prepared pans.
- Bake the cakes until a toothpick inserted in the center comes out clean, about 25 to 35 minutes depending on your oven. Remove from oven and let cool completely on a wire rack.
- Prepare the instant vanilla pudding according to the package directions using the recommended cold milk. Whisk until smooth and refrigerate until set, about 5 minutes or per package instructions.
- Once cakes are fully cooled, cut one layer into 1-inch cubes and place them evenly at the bottom of a large punch bowl or trifle dish.
- Spread half of the prepared vanilla pudding evenly over the cake cubes so they start to absorb some creaminess.
- Layer half of the drained crushed pineapple over the pudding. Add one package of thawed drained strawberries in an even layer, and place one sliced banana on top of the strawberries.
- Spread half of the Cool Whip over the fruit layer, smoothing gently with a spatula.
- Repeat the layers with the remaining cake layer (cut into cubes), remaining pudding, pineapple, remaining strawberries, banana slices, and finish with the remaining Cool Whip.
- Cover the punch bowl tightly with plastic wrap and refrigerate overnight to allow the cake to soften and the flavors to meld.
- Serve chilled with a large spoon and enjoy! Leftover dessert stays creamy in the fridge for several days.
Notes
Drain pineapple well to avoid sogginess. Add banana slices just before serving to prevent browning.