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.
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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.