Can I make this punch cake in advance?

Absolutely, and it’s even better if you do. Make up to a day ahead and let it chill in the fridge to give the flavors time to blend and the texture to become extra luscious.

What if I don’t have Cool Whip?

No worries! Sweetened whipped cream makes an excellent substitute. Just whip heavy cream with a bit of sugar and vanilla until soft peaks form, then use it in place of the whipped topping.

Can I use fresh strawberries instead of frozen?

Of course! If you’re lucky enough to have fresh local strawberries, slice and sweeten them with a little sugar, then use as directed—though they won’t have quite as much syrup as frozen.

How can I keep the bananas from browning?

You can toss sliced bananas in a bit of lemon juice before layering, which helps slow the browning, or simply add the bananas just before serving for the freshest look.

Southern Strawberry Punch Cake Recipe

Description

Southern Strawberry Punch Cake is an easy and show-stopping layered dessert featuring fluffy white cake, luscious vanilla pudding, juicy strawberries, sweet bananas, tangy pineapple, and a creamy Cool Whip topping. Perfect for gatherings, this no-fuss refrigerator cake is bursting with fruity flavors and Southern charm.

Ingredients

Units Scale

Cake Layers

1 box white cake mix (plus ingredients required on box, usually eggs, oil, and water)

Pudding Layer

6 oz vanilla instant pudding mix
Ingredients needed to prepare pudding (usually milk, see box instructions)

Fruit Layers

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

Topping

16 oz Cool Whip, thawed

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Instructions

Prepare Cake Layers: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans. Prepare the white cake mix according to the package directions, pour the batter evenly between the pans, and bake as instructed. Once baked, allow the cakes to cool completely.
Make Pudding: While the cakes cool, prepare the vanilla instant pudding per the box instructions. Refrigerate until set and firm, usually about 5 minutes.
Layer Cake and Pudding: Gently break one cooled cake layer into chunks and arrange them at the bottom of your large serving bowl or trifle dish. Spread half the chilled pudding over the cake pieces, ensuring good coverage.
Add Fruit: Evenly sprinkle half the can of crushed pineapple over the pudding, followed by half the thawed strawberries and one sliced banana to form a colorful layer.
Repeat Layers: Break the second cake layer and place it over the fruit. Add remaining pudding, the rest of the pineapple, the second package of strawberries, and the remaining banana slices.
Add Topping: Generously spread Cool Whip on top of the final fruit layer, covering the surface completely.
Chill and Serve: Cover and refrigerate the cake for several hours or overnight to allow the flavors to meld. Serve chilled, scooping deep to get all the layers in each serving.

Notes

For best texture, allow the cake to chill overnight before serving.
Use ripe but firm bananas to prevent browning and mushiness.
Fresh strawberries can be substituted for frozen if desired.
A trifle bowl showcases the beautiful layers, but any large deep bowl will work.

Nutrition

Serving Size: 1/8 of cake
Calories: 410
Sugar: 36g
Sodium: 500mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 3g
Protein: 6g
Cholesterol: 22mg