Southern Strawberry Punch Cake
This Southern Strawberry Punch Cake combines layers of moist white cake, vanilla pudding, strawberries, pineapple, bananas, and whipped topping. A fruity, creamy, and crowd-pleasing dessert perfect for gatherings.
8 Servings
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
To make this Southern Strawberry Punch Cake gluten-free, simply substitute the regular white cake mix with a certified gluten-free white or vanilla cake mix. Double-check that your instant pudding mix is labeled gluten-free, and ensure that no cross-contaminated ingredients (such as whipped topping or canned pineapple) are used. With these substitutions, you can enjoy this delicious dessert without compromising your dietary needs.