Can I make this punch cake a day ahead of time?

Absolutely! In fact, it’s highly recommended. The flavors meld together overnight, making each bite more delicious. Just hold off on garnishing with extra fruit until just before serving.

Can I use freshly whipped cream instead of Cool Whip?

Yes, but be aware that homemade whipped cream may not hold its shape as long as Cool Whip. For best results, use a stabilizer like a bit of confectioners’ sugar or gelatin if making ahead.

What’s the best way to thaw the strawberries?

Let the frozen strawberries thaw in the refrigerator for several hours or overnight. Drain off excess liquid before layering to avoid sogginess.

Can I substitute other fruits?

Definitely. Feel free to substitute or add in other favorites like blueberries, mango, or even mandarin oranges. The punch cake is wonderfully flexible.

Southern Strawberry Punch Cake Recipe

Name: Southern Strawberry Punch Cake Recipe
Prep time: 10 min
Cook time: 5 min
Total time: PT-485848H37M35S
Cuisine: Southern
Ingredients: 1 box white cake mix; 2 packages frozen strawberries (20 oz), thawed; 1 can crushed pineapples (about 20 oz); 2 bananas, sliced; 6 oz vanilla instant pudding mix (one 6oz box); 16 oz Cool Whip (thawed)

Description

This Southern Strawberry Punch Cake is an irresistibly easy, crowd-pleasing dessert layered with moist white cake, creamy vanilla pudding, tropical pineapples, bananas, sweet strawberries, and fluffy whipped topping. Perfect for potlucks, gatherings, or summer celebrations, this no-fuss punch bowl cake is refreshingly fruity and can be made ahead for convenience.

Ingredients

Units Scale

Cake

1 box white cake mix

Fruits

2 packages frozen strawberries (20 oz), thawed
1 can crushed pineapples (about 20 oz)
2 bananas, sliced

Cream Layer

6 oz vanilla instant pudding mix (one 6oz box)
16 oz Cool Whip (thawed)

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Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Follow the instructions on the white cake mix box to prepare the batter. Divide the batter evenly between two well-greased 9-inch cake pans. Bake according to package instructions, then allow the cakes to cool completely.
Prepare the Pudding: While the cakes are baking or cooling, prepare the vanilla instant pudding according to package directions. Chill in the refrigerator to set.
Layer the Cake: Break one cooled cake layer into bite-sized pieces and place them in the bottom of a large trifle dish or punch bowl.
Create the First Layer: Spoon half of the prepared pudding over the cake pieces. Next, pour in half the can of crushed pineapple and spread it evenly. Follow with one package of thawed strawberries (and juices), then half of the sliced bananas.
Repeat Layers: Break the second cake layer into pieces and repeat the layering process: cake pieces, remaining pudding, remaining pineapple, second package of strawberries, and remaining banana slices.
Add Topping & Chill: Spread the Cool Whip evenly over the top to completely cover the dessert. Refrigerate for several hours or overnight before serving to set and allow flavors to blend.

Notes

Make ahead for best flavor—chilling overnight enhances the taste and texture.
Can substitute fresh strawberries if available.
For a lighter version, use sugar-free pudding and light whipped topping.
Customize with additional fruits like blueberries or raspberries.
Great for potlucks and large gatherings as it serves a crowd.

Nutrition

Serving Size: 1/8 of cake
Calories: 497 kcal
Sugar: 70 g
Sodium: 625 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0.3 g
Carbohydrates: 110 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 9 mg