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Strawberry Punch Bowl Cake by


1 yellow cake mix
1 (6 oz.) package instant pudding mix
1 large can crushed pineapple, drained
2 (10 oz.) packages frozen strawberries
2 bananas
1 (16 oz.) container cool whip, thawed


Bake cake into two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake into small chunks, put in punch bowl. Spread half the pudding on top; then add half the pineapple and one package strawberries. Slice one banana on top; half the cool whip, spread to cover completely. Repeat with the other layers the same way, ending with cool whip. Let sit in refrigerator overnight.

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