Southern Strawberry Punch Bowl Cake
1 box yellow cake mix
Ingredients
Method
- Preheat an oven to 350°F.
- Mix the cake batter according to the directions given in the package.
- Divide the cake batter into two round cake pans.
- Bake the cakes set aside to cool.
- Mix the pudding according to the directions given in the package. Refrigerate.
- Cut one layer of cake into small chunks; put in punch bowl.
- Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries.
- Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely.
- Repeat with the other layer ending with Cool Whip.
- Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve
Tips for the Best Southern Strawberry Punch Bowl Cake
- Pre-heat & Prep: Always gather all ingredients before cooking southern strawberry punch bowl cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
