Southern Strawberry Pineapple Punch Bowl Cake is a delightful and refreshing dessert that’s perfect for parties and gatherings. It’s a no-bake dessert that’s easy to assemble. Here’s a simple recipe for you:
Ingredients:
For the cake:
- 1 box of yellow or vanilla cake mix
- Ingredients required for the cake mix (usually eggs, oil, and water)
- 1 (20 oz) can of crushed pineapple, undrained
For the layers:
- 2 pounds of fresh strawberries, hulled and sliced
- 2 (3.4 oz) boxes of instant vanilla pudding
- 3 cups of milk
- 1 (16 oz) container of whipped topping (e.g., Cool Whip)
- 1/2 cup of shredded coconut (optional)
- Maraschino cherries for garnish (optional)
Instructions:
- Start by baking the cake according to the package instructions. If the instructions call for a 9×13-inch pan, that’s perfect. Once the cake is done, allow it to cool completely.
- Once the cake has cooled, poke holes all over the cake using the handle of a wooden spoon.
- Pour the can of crushed pineapple (with the juice) over the cake. This will add moisture and flavor to the cake.
- In a mixing bowl, prepare the vanilla pudding by whisking it with the milk. Once it starts to thicken, set it aside for a few minutes.
- Once the pudding has thickened, spread it over the cake as the next layer.
- Layer the fresh sliced strawberries over the pudding layer.
- Spread the whipped topping (Cool Whip) over the strawberries.
- If you like, you can sprinkle shredded coconut over the top for added texture and flavor.
- If desired, garnish the cake with maraschino cherries.
- Refrigerate the cake for a few hours, or preferably overnight. This allows the flavors to meld, and the cake to set.
- Serve cold and enjoy!
This dessert is perfect for warm-weather gatherings, and the combination of strawberries, pineapple, and creamy pudding makes it a crowd-pleaser. You can customize it by adding your favorite fruits or nuts as additional layers or toppings. Enjoy your Southern Strawberry Pineapple Punch Bowl Cake!
