Description
This Southern Strawberry Punch Cake is a delightful layered dessert featuring moist cake pieces, creamy pudding, tangy crushed pineapples, sweet strawberries, bananas, and fluffy Cool Whip. It’s simple to make and perfect for parties or family gatherings.
Ingredients
Units
Scale
Main Ingredients
- 2 packages Frozen strawberries, 20 oz, thawed
- 6 oz. Vanilla instant pudding mix
- 16 oz. Cool Whip, thawed
- 1 can Crushed pineapples
- 1 box White cake mix
- 2 Bananas, sliced
Instructions
- Preheat the oven: Heat your oven to 350 degrees to prepare for baking the cake layers.
- Bake the cake: Prepare the cake mix according to the instructions on the box. Divide the batter evenly between two well-greased 9-inch cake pans. Bake as directed on the box and set the layers aside to cool completely.
- Prepare the pudding: Mix the pudding according to the package instructions and let it chill in the refrigerator until set.
- Layer the dessert: Break one of the cooled cake layers into pieces and spread them at the bottom of a large serving bowl. Layer half of the prepared pudding on top. Pour half of the crushed pineapple evenly across the layer. Add one package of thawed strawberries and follow with one sliced banana.
- Repeat the layers: Repeat all the layers: cake pieces, pudding, crushed pineapple, strawberries, and the remaining sliced banana.
- Add the topping: Spread Cool Whip evenly over the top layer. Ensure the dessert is well-covered for a fluffy topping.
- Chill before serving: Refrigerate the assembled dessert for several hours or overnight to allow the flavors to meld together. Serve chilled and enjoy!
Notes
- This dessert tastes best when chilled overnight for the flavors to set properly.
- You can use fresh strawberries instead of frozen, but ensure they are hulled and sliced.
- Substitute sugar-free pudding mix and whipped topping for a lighter version.
Nutrition
- Serving Size: 1 serving
