Ingredients:
1 yellow cake mix
1 (6 oz.) package instant vanilla pudding
1 large can crushed pineapple, drained
2 (10 oz.) packages frozen strawberries, thawed
2 bananas, sliced
1 (16 oz.) carton Cool Whip
Instructions:
Prepare the Cake:
Follow the instructions on the yellow cake mix to prepare the batter. Bake the cake in two round cake pans according to the package instructions. Allow the cakes to cool completely.
Make Vanilla Pudding:
Prepare the instant vanilla pudding according to the package instructions. Place it in the refrigerator to chill.
Assemble the Cake Layers:
Cut one layer of the cooled cake into small chunks and place them in the bottom of a punch bowl.
Layer with Pudding and Pineapple:
Spread half of the chilled vanilla pudding over the cake chunks.
Add half of the drained crushed pineapple on top of the pudding.
Add Strawberries and Banana Slices:
Sprinkle one package of thawed frozen strawberries over the pineapple layer.
Slice one banana and arrange the slices on top of the strawberries.
Spread Cool Whip:
Spread half of the Cool Whip over the entire layered mixture, making sure to cover it completely.
Repeat the Layers:
Repeat the process with the second layer of cake, using the remaining pudding, crushed pineapple, second package of strawberries, banana slices, and the rest of the Cool Whip.
Chill Overnight:
Cover the punch bowl with plastic wrap and refrigerate the Strawberry Punch Bowl Cake overnight. This allows the flavors to meld, and the cake to absorb the delicious juices.
Serve and Enjoy:
Before serving, gently stir the layers to ensure even distribution of flavors. Scoop out servings, making sure to include all the delicious layers.
Garnish (Optional):
Garnish the top with additional sliced strawberries or banana slices for a decorative touch.