Sweet Southern Strawberry Punch Bowl Cake


Perfect Summer dessert! Simple, easy, no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests.

Absolutely fantastic. My guests not only LOVED it, some of them took THIRD helpings ! I did make some changes: I used regular pudding, not sugar free. I cubed the angel food cake. I whipped my own cream with the recipe from this site that adds cream cheese so it’s stiffer. I also used as many fresh strawberries as I could, first allowing them to sit in a bowl after being sprinkled with sugar so as to create a sweet strawberry sauce. This was so easy to make and tasted so good, that it’s going to be in heavy rotation at all parties and potlucks in the future.



The taste of a trifle in only 15 minutes! I doubled the ingredients except for the cakes; pulled the cakes into chunks (easier than cutting and no one cares what they look like!); layered everything twice, topped with whipped cream and garnished with fresh strawberries. Big hit!

This was delicious! I did sub out a couple ingredients, but nothing major. I used pound cake instead of angel food (because that was all they had at the store!) and I used fresh strawberries and regular (not sugar-free) vanilla pudding, because I already had them. It was great! My daughter loved it. Similar to the strawberry shortcake my grandma always made us, but the vanilla pudding was a great touch. Will definitely make again sometime – it was very easy to do!

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This was delicious! Although the photo doesn’t look like the directions. Next time I will go the photo—alternating layers ending with whip cream on top. And, I would make double the pudding to use in the layers. Will definitely make again!



1 yellow cake mix

1 (6 oz.) pkg. instant vanilla pudding

1 lg. can crushed pineapple, drained

2 (10 oz.) pkgs. frozen strawberries

2 bananas

1 (16 oz.) carton Cool Whip

How to make it:

Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight.

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