Description

This Southern Strawberry Punch Bowl Cake is a delightful layered dessert featuring moist yellow cake, fresh strawberries coated in strawberry gelatin, creamy vanilla pudding mixed with whipped topping, all assembled in a beautiful punch bowl. Perfect for gatherings, this refreshing cake offers a fruity and creamy combination that is both visually appealing and delicious.

Ingredients

Scale

Yellow Cake Layer

1 box yellow cake mix (plus ingredients according to package, typically eggs, oil, and water)

Strawberry Gelatin Layer

5 cups fresh strawberries, diced
1 package (3 oz) instant strawberry gelatin
1 cup boiling water

Vanilla Pudding Layer

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping or whipped cream, thawed

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Instructions

Bake and Prepare Cake: Bake the yellow cake according to the package instructions. Once baked and completely cooled, crumble the cake into bite-sized pieces and place them as the bottom layer in a large clear punch bowl.
Make Strawberry Gelatin Mixture: Dissolve the instant strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Allow the mixture to cool slightly, then gently stir in the diced fresh strawberries to coat them without making the berries mushy.
Prepare Creamy Pudding Layer: In a bowl, whisk together the vanilla pudding mix and cold milk until thickened. Fold the whipped topping gently into the pudding mixture to create a light and creamy texture suitable for layering.
Assemble Layers: Layer spoonfuls of the crumbled cake, followed by the creamy pudding mixture, then the strawberry gelatin and fresh strawberries mixture. Repeat the layering process until the punch bowl is full. Finish by topping with a generous dollop of whipped topping and garnish with fresh strawberries.
Chill: Cover the assembled punch bowl and refrigerate for at least 2 hours to allow the gelatin to set and flavors to meld, achieving the perfect texture and taste.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Ensure the cake is completely cooled before crumbling to prevent sogginess.
Be gentle when folding the whipped topping into the pudding to keep it light and fluffy.
This dessert is best served chilled and can be made a few hours ahead of time.
For a more decorative touch, reserve some whole strawberries for garnish.