Creamy, juicy, and delightfully nostalgic, Southern Strawberry Pineapple Punch Bowl Cake is the kind of dessert that disappears fast at potlucks and family dinners. It layers spongey yellow cake, velvety vanilla pudding, tropical crushed pineapple, sweet strawberries, bananas, and fluffy Cool Whip into a show-stopping trifle that’s as pretty as it is delicious. Fun fact: this punch bowl cake likely evolved from old-fashioned trifle traditions and the mid-century love of boxed mixes — convenience with flair. If you love quick, crowd-pleasing desserts, this version rivals our Southern Strawberry Pineapple Punch Bowl Cake recipe on the blog and is just as family-friendly and fuss-free. Grab a bowl and let’s make something unforgettable.
What is Southern Strawberry Pineapple Punch Bowl Cake?
Ever wonder how a cake ends up needing a punch bowl? Is it a cake? Is it a trifle? Well, it’s both — a playful mashup of layer cake and trifle that’s served in a punch bowl for maximum vintage charm. Why the name? Maybe someone once whispered, “the way to a man’s heart is through his stomach,” and handed him a spoonful of this bliss. Lighthearted, a little old-fashioned, and totally crowd-friendly, this dessert tastes like summer and Sunday supper rolled into one. Ready to try a spoonful of tradition?
Why You’ll Love This:
- Creamy meets fruity: The standout is the pillowy Cool Whip and instant vanilla pudding layered with tender cake and bright pineapple and strawberries — every bite is a perfect balance of creaminess and fresh fruit.
- Wallet-friendly entertaining: Using a boxed cake mix and instant pudding keeps costs down while feeding a crowd, so you can serve something impressive without breaking the grocery budget.
- Simple, adaptable toppings: Swap in fresh berries in season, add toasted coconut, or fold in cream cheese for richness — the flexible recipe makes it easy to tailor flavors.
If you enjoy layered desserts, this one pairs beautifully with other crowd-pleasers like our Best Ever Strawberry Cake for a full strawberry-themed dessert table. Give it a try — your family will thank you.
How to Make:
Quick Overview
This dessert is straightforward: bake a box cake, make instant pudding, layer with fruit and Cool Whip, and chill. Prep is quick (about 20 minutes active), baking about 25–30 minutes, and the magic happens overnight as flavors meld. Texture highlights include soft cake cubes that soak up pudding, the zip of pineapple, and fluffy topping.
Approximate time:
- Active prep: 20 minutes
- Bake time: 25–30 minutes
- Chill time: overnight (minimum 4 hours)
Ingredients
- 1 box (15.25-ounce) yellow cake mix plus ingredients to prepare: 3 large eggs, 1/3 cup vegetable oil, and 1 cup water (follow package directions if different)
- 1 (6-ounce) package instant vanilla pudding mix plus 2 cups cold milk (for pudding preparation)
- 1 large can (20-ounce) crushed pineapple, drained well
- 2 (10-ounce) packages frozen strawberries, thawed and drained (reserve any sweet juices if you like a slightly saucy layer)
- 2 large bananas, sliced just before assembling to prevent browning
- 1 (16-ounce) carton Cool Whip, thawed (or an equal amount of stabilized whipped cream if you prefer)
Directions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment if desired.
- Prepare the yellow cake batter using the box instructions: mix cake mix, 3 large eggs, 1/3 cup vegetable oil, and 1 cup water until smooth. Divide batter evenly between pans.
- Bake cakes 25–30 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out clean. Cool completely on racks. Chill briefly to make slicing easier if needed.
- While cakes cool, whisk the instant vanilla pudding mix with 2 cups cold milk for about 2 minutes until smooth. Refrigerate the pudding until set, about 5 minutes.
- Remove one cooled cake layer from its pan and cut into 1-inch cubes. Place the cubes in an even layer at the bottom of a large punch bowl or trifle dish.
- Spread half of the prepared pudding evenly over the cake cubes using a spatula.
- Layer half of the drained crushed pineapple, one package of thawed strawberries (spread evenly), and one sliced banana on top of the pudding.
- Spread half of the Cool Whip over the fruit layer, smoothing gently to cover.
- Repeat the layers: remaining cake cubes, remaining pudding, remaining pineapple, remaining strawberries, remaining banana, and finish with the remaining Cool Whip. Cover tightly and refrigerate overnight (or at least 4 hours) to allow flavors to meld. Serve chilled with a large serving spoon and enjoy!
What to Serve With:
- Savory mains: Honey-baked ham, fried chicken, or smoked pork loin balance the sweetness.
- Fresh sides: A crisp green salad with citrus vinaigrette or classic coleslaw cuts through richness.
- Drinks: Iced tea, lemonade, or sparkling water with lime make refreshing pairings.
- Light extras: Coconut macaroons or lemon bars if you want a small additional treat for dessert lovers.
Top Tips for Perfecting:
- Use a gentle drain: Too much juice from thawed strawberries or pineapple can make the dessert soggy; drain well but reserve a tablespoon of strawberry juice if you like a little extra flavor.
- Make-ahead help: Assemble the day before for best flavor; the overnight chill lets the cake absorb pudding for that classic trifle texture.
- Substitutions: Angel food or pound cake can replace yellow cake for a different texture. Fresh strawberries work beautifully when in season — slice and lightly toss with sugar to macerate.
- Flavor boost: Add a teaspoon of vanilla or a splash of rum extract to the pudding for extra depth. Toasted coconut or chopped pecans on top add crunch.
- Common mistake: Don’t skip chilling. Serving right after assembly yields a loose texture; chilling lets layers firm and flavors meld.
Storing and Reheating Tips:
- Refrigeration: Store covered in the refrigerator for up to 3 days. Keep chilled until serving.
- Freezing: Not recommended once assembled — Cool Whip and pudding change texture when frozen. You can freeze leftover cake cubes separately for up to 1 month and thaw before using.
- Freshness tips: If making ahead, assemble the layers but keep bananas separate until just before serving to prevent browning.
- Reheating: This is best served cold. If components are chilled too firmly, let sit in the refrigerator for 15–20 minutes before serving to soften slightly.
FAQs
Can I use fresh strawberries instead of frozen?
Yes. Use ripe fresh strawberries, hulled and sliced. Lightly toss with a teaspoon of sugar and let sit 10–15 minutes to bring out juices.
How far ahead can I assemble the cake?
Assemble the punch bowl cake the night before for best results. It will hold 1–3 days in the refrigerator; after that the texture may start to decline.
Can I make this gluten-free?
Yes. Use a gluten-free yellow cake mix and ensure instant pudding is gluten-free. Check all labels carefully.
Is there a way to make this less sweet?
Reduce sweetness by using low-sugar pudding, unsweetened crushed pineapple, or fresh berries without added sugar. You can also fold half the Cool Whip with plain whipped cream to dilute sweetness.
Can I substitute homemade whipped cream for Cool Whip?
Yes. Stabilize homemade whipped cream with a bit of powdered sugar or gelatin if you want it to hold up overnight. Use about 2 cups heavy cream whipped to soft peaks with 1/4 cup powdered sugar.
Conclusion
This Southern Strawberry Pineapple Punch Bowl Cake is an easy, nostalgic dessert that looks elegant but requires little effort — perfect for holidays, potlucks, and family gatherings. Its simple layers and familiar flavors make it a reliable crowd-pleaser, and with a few small swaps you can adapt it to what you have on hand. For a classic variation and inspiration, see the Southern Strawberry Punch Bowl Cake recipe on Just A Pinch to compare tips and presentation ideas. Try it this weekend and share a bowl with friends and family — it’s destined to become a regular on your dessert rotation.
Southern Strawberry Pineapple Punch Bowl Cake
Equipment
- Mixing Bowl
- Punch Bowl or Trifle Dish
- Cake Pans
Ingredients
Cake Ingredients
- 1 box yellow cake mix 15.25-ounce box, plus ingredients to prepare
- 3 large eggs for cake preparation
- 1/3 cup vegetable oil for cake preparation
- 1 cup water for cake preparation
Pudding Ingredients
- 1 package instant vanilla pudding mix 6-ounce package, plus 2 cups cold milk
- 2 cups cold milk for pudding preparation
Fruit Ingredients
- 1 can crushed pineapple 20-ounce can, drained well
- 2 packages frozen strawberries 10-ounce packages, thawed and drained
- 2 large bananas sliced just before assembling
- 1 carton Cool Whip 16-ounce carton, thawed
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment if desired.
- Prepare the yellow cake batter using the box instructions: mix cake mix, eggs, vegetable oil, and water until smooth. Divide batter evenly between pans.
- Bake cakes for 25–30 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out clean. Cool completely on racks.
- While cakes cool, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until smooth. Refrigerate the pudding until set, about 5 minutes.
- Remove one cooled cake layer from its pan and cut into 1-inch cubes. Place the cubes in an even layer at the bottom of a large punch bowl or trifle dish.
- Spread half of the prepared pudding evenly over the cake cubes using a spatula.
- Layer half of the drained crushed pineapple, one package of thawed strawberries, and one sliced banana on top of the pudding.
- Spread half of the Cool Whip over the fruit layer, smoothing gently to cover.
- Repeat the layers: remaining cake cubes, remaining pudding, remaining pineapple, remaining strawberries, remaining banana, and finish with the remaining Cool Whip. Cover tightly and refrigerate overnight (or at least 4 hours) to allow flavors to meld. Serve chilled with a large serving spoon and enjoy!
