Strawberry Pineapple Punch Bowl Cake
1 yellow cake mix
1 package instant vanilla pudding
1 large can crushed pineapple, drained
2 packages 10 ounces of frozen strawberries
1 (16 ounces) Cool Whip
Preheat an oven to 350°F.
Mix the cake according to package instructions. Divide the cake batter between two round cake pans. Bake set-aside cakes to cool.
Mix pudding according to package directions. Refrigerate.
Cut a layer of cake into small pieces; place in a punch bowl. Spread half the pudding on top; then add half the pineapple and 1 package of strawberries.
Cut a banana into slices on top; add 1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer, finishing with the Cool Whip.
Put the cake in the refrigerator overnight to allow the strawberries to thaw and their juice to infuse the cake. Serve chilled.