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Southern Strawberry Pineapple Punch Bowl Cake Recipe

Southern Strawberry Pineapple Punch Bowl Cake Recipe

This Southern Strawberry Pineapple Punch Bowl Cake is a delightful mix of fresh fruits, cake, and creamy layers, making it a perfect dessert for summer gatherings and celebrations.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 box yellow cake mix prepared as directed on package
  • 16 oz strawberries hulled and sliced
  • 1 can crushed pineapple 20 oz, drained
  • 3.4 oz instant vanilla pudding mix prepared as directed on package
  • 12 oz whipped topping thawed
  • 1 cup toasted coconut optional, for garnish
  • 0.5 cup chopped pecans optional, for garnish

Instructions

Preparation Steps

  • Prepare the yellow cake mix as directed on the package. Once baked, let it cool completely.
  • In a punch bowl or trifle dish, layer half of the cake pieces, followed by half of the pudding, half of the pineapple, and half of the strawberries.
  • Repeat the layers with the remaining cake, pudding, pineapple, and strawberries.
  • Top with the whipped topping and garnish with toasted coconut and chopped pecans, if using.
  • Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Notes

For a more intense pineapple flavor, add a bit of the pineapple juice from the can to the cake before layering. You can also experiment with different types of nuts or skip them altogether according to your preference.