Learn how to prepare this Southern Strawberry Punch Bowl Cake recipe to fill your days with sweetness.
INGREDIENTS:
1 Yellow Cake Mix W/Ingredients As List On The Back Of The Cake Box
1 Package Instant Vanilla Pudding
1 Can Crushed Pineapple (Drained)
1 Package Frozen Strawberries (Cut In Half)
2 Bananas (Cut In Slices)
1 Tub Cool Whip
¾ cup Pecans (Chopped)
How To Make Southern Strawberry Punch Bowl Cake:
Preheat oven to the temperature listed on the back of the cake box.
Prep two round cake pans with nonstick baking spray.
Divide the cake batter in half. Scoop one half and put it in one of the cake pans.
Scoop the second half of the cake batter and put in the second round cake pan.
Bake until done. Remove from the oven and set aside to cool.
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Add the ingredients as listed on the back of the pudding box.
Make the pudding and transfer it to the refrigerator to chill.
Remove the cake from the pan. Cut the first cake layer into chunks.
Arrange the cake chunks in the bottom of the punch bowl.
Spread the majority of the prepared pudding on top of the cake chunks.
Use a knife to even the pudding layer. Top with three-fourths of the drained crushed pineapple.
Add a layer of the sliced frozen strawberries. Slice the bananas.
Top the frozen strawberries with the banana slices.
Spread one half of the tub of cool whip on top of the banana slices.
Remove the dome from the second cake layer. Place the layer on top of the cool whip.
Fit a piping bag with a star tip. Fill a piping bag with the remaining cool whip.
Pipe cool whip dollops on the top of the second layer.
Sprinkle with ¾’s cup of chopped pecans.
Enjoy!
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