- 1- 6 ounce box instant vanilla pudding
- 1 box white cake mix
- 2 pkg. 20 ounces strawberries, frozen and then thawed
- 1 can crushed pineapple
- 2 bananas sliced
- 1 tub, 16 ounce Cool Whip whipped topping
Preheat the oven to 350*. Mix the cake according to directions on the box.
Prepare two round cake pans by spraying them with a non-stick flour spray. Bake the cakes and set aside to cool completely.
Mix the pudding according to the package directions and refrigerate. Cut one layer of the cake into pieces.
Place the chunks into the punch bowl. Spread half of the pudding on top of the cake pieces.
Add ½ can of pineapple on top of the pudding. Cover the pineapple with one package of the strawberries.
Slice one banana and place it on top of the strawberries. Cover with one half of the whipped topping spreading to cover evenly.
Repeat with each of the layers again ending with Cool Whip on top. Place the bowl into the refrigerator to chill overnight and allow the juices from the fruits to soak into the cake pieces.
Serve the cake chilled. Enjoy!