Strawberry Punch Bowl Cake
A delicious and moist cake has spongy and fluffy cake, has all kinds of fruits and creamy whipped topping. Looks colorful and tastes so yummy.
Yield
10 servingsPrep
20 minCook
0 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 6 | ounces |
instant pudding mix, vanilla
|
|
| 1 | can |
pineapple
crushed , drained |
*
|
| 20 | ounces |
strawberries
frozen |
|
| 2 | each |
bananas
|
|
| 16 | ounces |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 173.4 | ml/g |
instant pudding mix, vanilla
|
|
| 1 | can |
pineapple
crushed , drained |
*
|
| 578 | ml/g |
strawberries
frozen |
|
| 2 | each |
bananas
|
|
| 462.4 | ml/g |
whipped topping, prepared
|
|
Directions
Make 2 layer cake with yellow cake mix according to direction on package.
Cool.
Make pudding as directed on package.
Set in refrigerator.
Cut one layer of cake into small chunks.
Put in punch bowl.
Spread with half of each of the rest of ingredients.
Repeat with other layer of cake and rest of ingredients.
Refrigerate overnight.
Recipe can easily be halved.
Freeze one layer of the cake for future use.
