Southern Strawberry Punch Bowl Cake

Southern Strawberry Punch Bowl Cake 

I have to admit that I first saw this recipe on Facebook.  It looked so delicious that I couldn’t wait to try making this.  So I had to have an excuse … ah … a Christmas party. 

You’ll be pleased to know that it was a success.  If you are looking for an easy, yet totally yummy dessert that goes a long way this is one you should make. 

Enjoy our Favored Cooking


Anchor Hocking Presence Trifle Bowl

Display your dessert beautifully in this fluted clear glass 3 quart bowl.

Measures 8 ½ tall by 8 inches wide.

Dishwasher safe. USA made.


Recipe Details

Prep to Table: varies

One Glass Punch or Truffle Bowl

Serves lots!


 1 yellow cake mix (you can use white, but yellow tastes better)

1 (6 oz.) pkg. instant vanilla pudding

1 large can crushed pineapple, drained

1 (10 oz.) pkgs. Sliced frozen strawberries

2 large bananas sliced

1 (16 oz.) carton Light Cool Whip

Bake the cake according to the directions on the package.  Let them cool several hours. 

Prepare the pudding as directed on the package also and let it cool in the refrigerator as well. 

Divide one cake into 2 inch squares and place them in the bottom of the punch bowl. 

Spread half of the pudding over the cake.  Spoon half of the pineapple, strawberries and bananas over the pudding.   

Evenly spread half of the cool whip over the entire mixture.   

Repeat the same with the remaining ingredients leaving some Cool Whip for the top.  Place in refrigerator overnight (this step is important). 

You may also like to make it with cherry or strawberry pie filling with chopped walnuts on top. 

For more punch bowl cake recipes check out

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  1. Your recipe sounds delicious! I will have to try it. I have never put pineapple in a trifle style dessert before and I absolutely love pineapple. Don't know why I haven't thought to do that before.


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