This classic dessert has many names that it goes by. Some would call it Strawberry Layer Trifle, some call it Strawberry Trifle and some call it Southern Strawberry Punch Cake. This dessert is crazy easy to make. So easy that I could make and eat it everyday! Which my waist would not appreciate.
When made the way it is made down in the south, it is layered inside a clear glass punch bowl. This way you are able to see all the layers and it looks absolutely gorgeous when made up in a clear bowl.
This could be switched up to work for the fourth of July holiday, you could make it as a Christmas colored punch bowl, or use red and white for Valentines.
Frequently Asked Questions:
Do I have to put it into a punch bowl?
No, it is not necessary, but it does make it look so pretty when done this way.
Can I use different fruits?
Of course you can. There are raspberries, blackberries, blueberries, cherries to name just a few. Go ahead and experiment with all your favorites.
How do I store this?
This should be kept in the refrigerator for up to 4 days.
Can I use a white cake mix instead of Angel food?
You could use white or yellow cake mix. It doesn’t make much of a difference.
Can I freeze this dessert?
I have never tried to freeze this dessert, so I really could not tell you how it will be after freezing it when it is completely prepared. I suppose the only way to know is to try it and see if it comes out tasting the same once it thaws.
What do you need to make Southern Strawberry Punch Cake
1- 6 ounce box instant vanilla pudding
1 box white cake mix
2 pkg. 20 ounces strawberries, frozen and then thawed
1 can crushed pineapple
2 bananas sliced
1 tub, 16 ounce Cool Whip whipped topping
How to make Southern Strawberry Punch Cake
FIRST STEP:
Preheat the oven to 350*
Mix the cake according to directions on the box
SECOND STEP:
Prepare two round cake pans by spraying them with a non-stick flour spray.
Bake the cakes and set aside to cool completely
THIRD STEP:
Mix the pudding according to the package directions and refrigerate
Cut one layer of the cake into pieces
FOURTH STEP:
Place the chunks into the punch bowl
Spread half of the pudding on top of the cake pieces
Add ½ can of pineapple on top of the pudding
FIFTH STEP:
Cover the pineapple with one package of the strawberries
Slice one banana and place it on top of the strawberries
SIXTH STEP:
Cover with one half of the whipped topping spreading to cover evenly
Repeat with each of the layers again ending with Cool Whip on top
SEVENTH STEP:
Place the bowl into the refrigerator to chill overnight and allow the juices from the fruits to soak into the cake pieces
Serve the cake chilled
Enjoy!
Southern Strawberry Punch Cake
yield: 8
prep time: 10 MINUTES
additional time: 5 MINUTES
total time: 15 MINUTES
Ingredients
- 1- 6 ounce box instant vanilla pudding
- 1 box white cake mix
- 2 pkg. 20 ounces strawberries, frozen and then thawed
- 1 can crushed pineapple
- 2 bananas sliced
- 1 tub, 16 ounce Cool Whip whipped topping
Instructions
FIRST STEP:
Preheat the oven to 350*
Mix the cake according to directions on the box
SECOND STEP:
Prepare two round cake pans by spraying them with a non-stick flour spray.
Bake the cakes and set aside to cool completely
THIRD STEP:
Mix the pudding according to the package directions and refrigerate
Cut one layer of the cake into pieces
FOURTH STEP:
Place the chunks into the punch bowl
Spread half of the pudding on top of the cake pieces
Add ½ can of pineapple on top of the pudding
FIFTH STEP:
Cover the pineapple with one package of the strawberries
Slice one banana and place it on top of the strawberries
SIXTH STEP:
Cover with one half of the whipped topping spreading to cover evenly
Repeat with each of the layers again ending with Cool Whip on top
SEVENTH STEP:
Place the bowl into the refrigerator to chill overnight and allow the juices from the fruits to soak into the cake pieces
Serve the cake chilled
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 176CHOLESTEROL: 22mgSODIUM: 333mgCARBOHYDRATES: 29gSUGAR: 23gPROTEIN: 7g