Southern Strawberry Punch Cake made with white cake, strawberries, vanilla pudding, whipped topping, bananas, and crushed pineapple.

Southern Strawberry Punch Cake has this way of feeling familiar even if you’ve never made it before. Like you somehow recognize it. Maybe from a church potluck, maybe from a family reunion where the table was sagging under casseroles and paper plates, maybe from one of those summers where everyone showed up unannounced and stayed too late. I don’t remember the first time I had it, exactly, and that feels kind of right. This is the kind of dessert that sneaks into your memory quietly. No big announcement. Just a scoop, then another, and suddenly you’re asking who made it like it’s important information. When I finally made Southern Strawberry Punch Cake myself, I wasn’t aiming for nostalgia. I was just craving something cold, creamy, and comforting. Turns out, that craving knew exactly what it was doing.

Why you’ll Love this Southern Strawberry Punch Cake?

If we’re being honest—and we should be—Southern Strawberry Punch Cake sounds a little chaotic on paper. Cake. Pudding. Strawberries. Pineapple. Bananas. Whipped topping. It feels like it might be too much, like everyone showed up to the party wearing the same color. And yet… it works. Really well. The cake absorbs the fruit juices without falling apart. The pudding smooths out the sharp edges. The strawberries and pineapple bring that sweet-tart balance that keeps everything from tipping into sugar overload. The bananas are gentle, almost shy, but they round things out. I won’t say it’s perfect—sometimes the layers lean a little, sometimes the fruit slides—but that’s part of the charm. Southern Strawberry Punch Cake isn’t trying to be neat. It’s trying to be good.

Ingredient Notes

Before you start layering anything, let’s talk through the ingredients the way you would if someone was standing next to you asking, “Is this really necessary?”

• White Cake Mix: This is the quiet backbone of Southern Strawberry Punch Cake. It doesn’t compete. It supports. Homemade is great, boxed is completely fine. I’ve used both and slept well afterward.
• Frozen Strawberries: Thawed strawberries bring flavor and juice, which matters. That pink syrupy goodness is part of what makes the cake so moist. Don’t drain them bone-dry. Let them be messy.
• Vanilla Pudding: This is what pulls everything together. Creamy, mild, and reliable. It keeps the fruit from running wild.
• Crushed Pineapple: Adds brightness and just enough tang to wake everything up. Southern Strawberry Punch Cake needs this contrast.
• Bananas: Slice them right before layering. Too early and they brown, too late and you forget them. Been there.
• Cool Whip: Could you make whipped cream? Sure. But Cool Whip has a specific texture and nostalgia that fits this dessert. I don’t fight that.

How to Make Southern Strawberry Punch Cake?

1. Start by baking your white cake according to the box directions. Let it cool completely. I know it’s tempting to rush, but warm cake plus pudding equals regret. While the cake cools, prepare the vanilla pudding and let it chill until thick. You want it set, not soupy.
2. Grab a large serving bowl—bigger than you think you need. Break one cake layer into pieces and scatter them across the bottom. Don’t try to make it perfect. Southern Strawberry Punch Cake doesn’t want perfect. Spoon half the pudding over the cake, spreading gently. Then add half the pineapple, one package of strawberries (with juices), and a layer of banana slices.
3. Repeat the process. Cake. Pudding. Fruit. When you’re done, spread the Cool Whip on top like you’re smoothing a blanket. Cover and refrigerate for at least a few hours. Overnight is even better, if you’ve got the patience. This resting time is where everything becomes cohesive, where Southern Strawberry Punch Cake stops being ingredients and starts being dessert.

Storage Options

Southern Strawberry Punch Cake should be stored covered in the refrigerator. It keeps well for up to three days, though the bananas will soften as time goes on. The flavor deepens overnight, which I personally love, though I admit the texture changes slightly. Some people prefer day one, some swear by day two. I’m on the fence. Both have their moments.

Variations & Substitutions

This cake invites interpretation. Swap bananas for peaches if that’s more your speed. Use strawberry pudding instead of vanilla for a bolder flavor. Some folks add coconut. Others use pound cake instead of white cake. Southern Strawberry Punch Cake doesn’t mind being adjusted. In fact, that’s probably how it’s survived so long—by letting people make it their own.

What to Serve With Southern Strawberry Punch Cake?

Honestly? Nothing. Southern Strawberry Punch Cake stands on its own. But if you’re serving it at a gathering, iced tea or coffee works beautifully. It’s light enough for summer, comforting enough for cooler weather, and somehow always feels appropriate.

FAQ:

Can I make Southern Strawberry Punch Cake ahead of time?
Yes—and you should. It’s better after chilling for several hours or overnight.

Does it need to stay cold?
Absolutely. This is a refrigerated dessert through and through.

Can I use fresh strawberries instead of frozen?
You can, but you may want to add a little strawberry juice or syrup so the cake still absorbs that flavor.

Southern Strawberry Punch Cake isn’t fancy. It’s not trying to impress anyone. It just shows up soft, sweet, and comforting, like it’s always been part of the table—even if it hasn’t. And once you make it, I have a feeling it’ll quietly become one of your classics too.

So tell me—are you making this for a crowd, or pretending you’ll share and then quietly not doing that?

Southern Strawberry Punch Cake

Southern Strawberry Punch Cake is a layered dessert made with fluffy white cake, vanilla pudding, strawberries, pineapple, bananas, and whipped topping. Creamy, fruity, and perfectly chilled, it’s a classic Southern-style crowd-pleaser.

Print Pin Rate

Course: Dessert

Cuisine: Southern American

Keyword: Southern Strawberry Punch Cake

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 8

Ingredients

• 1 box white cake mix
• 2 packages frozen strawberries 20 oz total, thawed
• 6 oz vanilla instant pudding mix
• 16 oz whipped topping thawed
• 1 can crushed pineapple undrained
• 2 bananas sliced

Instructions

• Preheat the oven to 350°F (175°C). Prepare the white cake mix according to the package instructions. Divide the batter evenly between two well-greased 9-inch round cake pans. Bake as directed and allow the cakes to cool completely.
• Prepare the vanilla pudding according to the package instructions. Refrigerate until fully set.
• Once cooled, break one cake layer into bite-sized pieces and arrange evenly in the bottom of a large serving bowl.
• Spoon half of the prepared pudding over the cake layer and spread gently.
• Evenly distribute half of the crushed pineapple over the pudding, followed by one package of strawberries and one sliced banana.
• Repeat the layering process using the remaining cake pieces, pudding, pineapple, strawberries, and banana slices.
• Spread the whipped topping evenly over the top layer. Cover and refrigerate for several hours, or preferably overnight, before serving.

Notes

To prepare this Southern Strawberry Punch Cake as a gluten-free dessert, substitute the white cake mix with a certified gluten-free white cake mix. Confirm that the pudding mix and whipped topping are also labeled gluten free, as ingredients may vary by brand.