White cake, vanilla pudding, Cool Whip, strawberries, pineapple, and banana combine in this creamy, fruity Southern Strawberry Punch Cake.
Okay, so confession: last Fourth of July, I found myself with a cooler full of watermelon, floating sparklers, and a sudden craving for something not watermelon. Sound familiar? I’d bought two bags of frozen strawberries for smoothies that… never happened. Instead, I grabbed cake mix, thawed the strawberries and whipped this together. We ate it in the backyard, fireflies blazing overhead and fireworks in the distance. It tasted like childhood summers, lemonade stands, that sticky-sweet kind of memory. That’s when this Southern Strawberry Punch Cake became my “I-need-this-every-summer” dessert.
Why You’ll Love This Southern Strawberry Punch Cake Recipe?
It’s got layers—literally and flavor-wise. You get the soft white cake soaked in creamy vanilla pudding, tangy pineapple, juicy strawberries, mellow bananas, and a fluffy Cool Whip crown that just gets summer. It’s not too sweet, thanks to that fruit mix. And the best part? You can make it hours (or even a day) ahead—so it’s perfect for BBQs, church potlucks, or Sunday brunch. People always ask, “What’s in that punch cake?” and then promptly forget to share it with me. True story.
Ingredient Notes:
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White cake mix – We bake two layers, crumble one for texture, layer the other whole. Simple and soft.
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Frozen strawberries – They thaw into juicy fruit nuggets that pop in your mouth—flavor city.
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Vanilla instant pudding – Thickens with chill time and gives it that custard-like swooniness.
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Cool Whip – Cold, creamy fluff that makes the top look like a cloud.
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Crushed pineapple – Tangy-sweet juiciness—like a tropical twist.
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Bananas – Oh, bananas. They mellow and mash gently into the layers. Feel free to skip if you’re not a fan.
How To Make Southern Strawberry Punch Cake?
We’re keeping it easy—layer by layer, no drama:
Step 1: Bake the cake
Preheat to 350°F. Mix the cake batter per box instructions, bake two 9-inch layers. Cool. Crumble one layer in a big bowl.
Step 2: Whip the pudding
Prepare vanilla pudding and chill until thick. You don’t want runny pudding in this punch cake.
Step 3: Layer it up
In a clear serving bowl: cake chunks → half the pudding → half the pineapple → half the strawberries → half the bananas. Then repeat.
Step 4: Top with Cool Whip
Spread it over the top like frosting. Chill for at least 4 hours or overnight.
Storage Options:
This cake stores beautifully. Cover and refrigerate for up to 3 days—though I doubt it lasts that long in my house. Just know bananas might brown a bit; toss in fresh slices before serving if you care.
Variations and Substitutions:
Because who doesn’t love a little kitchen rebellion?
Want To Save This Recipe?
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Swap strawberries for peaches or blueberries.
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Use banana or white chocolate pudding instead.
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Fresh whipcream instead of Cool Whip—if you’re feeling fancy.
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Stir in a splash of rum with the pineapple like a tropical beach escape.
What to Serve with Southern Strawberry Punch Cake?
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Iced tea or lemonade – quintessential summertime duo.
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Mango salsa or fruit salad – keeps it fresh and balanced.
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Cheese plate – yep, sharp cheese with fruit punch… sounds weird but it’s actually fab.
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Vanilla ice cream – because when in doubt, more dessert is a good idea.
Frequently Asked Questions:
Can I skip bananas?
Yup. But you’ll miss that soft, mellow layer. They’re optional, but add that cozy factor.
Need to crumble a cake layer?
Yes—crumbles soak up pudding so every bite has cake and custard. Without it, it’s more pudding and less texture.
Can I prep it ahead?
100%. Chill it overnight. The flavors will marry, and you’ll wake up to dessert ready to serve.
So—what do you say? Will you make this Southern Strawberry Punch Cake next backyard hangout? Maybe you’ll swap in peaches, or toss in some bourbon for grown-up fun? I gotta hear your twist. Drop a comment, tag me in your pic, or just say hi. I can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Strawberry Punch Cake
Ingredients
- 1 box white cake mix prepared as directed
- 2 packages frozen strawberries 20 oz total, thawed
- 6 oz vanilla instant pudding mix
- 1 can crushed pineapple approximately 15 oz, drained
- 2 ripe bananas thinly sliced
- 16 oz whipped topping such as Cool Whip, thawed
- 2 cups cold milk for preparing the pudding
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease two 9-inch round cake pans and set aside.
- Prepare the Cake Layers: Follow the package instructions on the white cake mix to prepare the batter. Divide the batter evenly between the prepared pans and bake according to the package directions. Once baked, allow both layers to cool completely on a wire rack.
- Prepare the Pudding: In a large mixing bowl, whisk together the vanilla instant pudding mix with 2 cups of cold milk. Stir until the mixture thickens, then refrigerate until ready to use.
- Assemble the First Layer: Crumble one of the cooled cake layers and place the pieces in the bottom of a large trifle or glass serving bowl.
- Build the First Layer of Fillings: Spoon half of the prepared vanilla pudding evenly over the cake layer. Follow with half of the crushed pineapple, half of the thawed strawberries, and half of the sliced bananas.
- Repeat the Layering: Crumble or gently place pieces of the second cake layer on top. Repeat the same order: remaining pudding, pineapple, strawberries, and bananas.
- Finish with Whipped Topping: Spread the whipped topping smoothly over the entire surface of the dessert. Cover with plastic wrap.
- Chill Before Serving: Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set properly. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
