Southern Strawberry Pineapple Punch Bowl Cake


°1 box yellow cake mix

°1 pack (6 oz) instant vanilla pudding

°1 large can of crushed pineapple, drained

°2 packages (10 ounces) frozen strawberries

°2 bananas

°1 carton (16 ounces) of Cool Whip


Preheat an oven to 350°F.

Mixing cake batter according to pack methods.

Divide the cake batter into two round pans.

Bake cakes set aside to cool.

Mix pudding according to package directions. Refrigerate.

Cut one layer cake into small pieces; place in punch bowl.

Spread half the pudding over top; then add half the pineapple and 1 package of strawberries.

Slice a banana on top; add 1/2 can Cool Whip, spreading to completely cover.

Repeat with the other coat, ending with Cool Whip.

Put the cake in the refrigerator overnight so that the strawberries thaw and their juices infuse the cake. Serving

Enjoy !

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