Southern Strawberry Pineapple Punch Bowl Cake


  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple with juice
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 1 container (16 oz) frozen whipped topping, thawed
  • 1 package (16 oz) frozen strawberries, thawed and drained
  • Fresh strawberries for garnish


  1. Preheat your oven to 350°F (180°C).
  2. Prepare the yellow cake mix according to the package directions.
  3. Pour the cake batter into a greased 9×13 inch baking pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  4. Remove the cake from the oven and let cool completely.
  5. In a large mixing bowl, combine the crushed pineapple with juice and the instant vanilla pudding mix.
  6. Add the milk to the bowl and whisk until smooth.
  7. Fold in the thawed whipped topping and the thawed and drained strawberries.
  8. Cut the cooled cake into bite-sized pieces and place half of them in the bottom of a large punch bowl.
  9. Spread half of the pudding mixture on top of the cake.
  10. Add the remaining cake pieces on top of the pudding mixture.
  11. Top with the remaining pudding mixture and spread it evenly over the cake.
  12. Garnish with fresh strawberries.
  13. Chill in the refrigerator for at least 2 hours before serving.
  14. Serve and enjoy your Southern Strawberry Pineapple Punch Bowl Cake!

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