Southern Strawberry Pineapple Punch Bowl Cake
INGREDIENTS:
🔹1 box yellow cake mix
🔹1 (6-ounce) package instant vanilla pudding
🔹1 large can crushed pineapple, drained
🔹2 (10-ounce) packages frozen strawberries
🔹2 bananas
🔹1 (16-ounce) carton Cool Whip
✔ INSTRUCTIONS:
🔸Preheat an oven to 350°F.
🔸Mix the cake batter according to the directions given in the package.
🔸Divide the cake batter into two round cake pans.
🔸Bake the cakes set aside to cool.
🔸Mix the pudding according to the directions given in the package. Refrigerate.
🔸Cut one layer of cake into small chunks, put in punch bowl.
🔸Spread half of the pudding on top, then add half of the pineapple and 1 package of strawberries.
🔸Slice one banana on top, add 1/2 carton of Cool Whip, spreading to cover completely.
🔸Repeat with the other layer ending with Cool Whip.
🔸Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
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