School is winding down around here and most high school graduations are next
weekend. Even though our daughter, Madison just finished her junior year at
James Madison University, we still received several high school graduation
announcements from our friends who have kids that are graduating this year.
Strawberry Punch Bowl Cake is a perfect dessert to serve for graduation parties, reunions
or family picnics. It's easy to prepare and serves 20-25 people. I made it three
years ago for Madison's graduation party and the punch bowl was empty in no time!
Over the weekend I made it for a graduation party one of my friends was hosting, so
I thought I would share the recipe again. It's very versatile. You could use raspberries
or blueberries instead of strawberries or use all three! Strawberry Punch Bowl Cake
is delicious, light and refreshing. I hope you enjoy it too!
Strawberry Punch Bowl Cake
1 box French Vanilla cake mix
3.4 oz. package french vanilla instant pudding
1 C water
1/3 C canola oil
24 oz. container frozen sliced strawberries with sugar added, thawed
5.1 oz. package vanilla instant pudding
3 C milk for pudding (I used 2%)
16 oz. container whipped topping
16 oz. container fresh strawberries
mint leaves for garnish
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 inch cake pan.
Mix cake mix, small package of french vanilla instant pudding, water, oil and eggs
with an electric mixer. Pour into prepared cake pan. Bake for 25-30 minutes or until
a toothpick inserted comes out clean. Cool cake on a wire rack.
Using a whisk, mix large package of vanilla instant pudding with milk; set aside.
Once cake has complete cooked, cut it in half.
Begin layering by tearing or cubing half of the cake into the bottom of a punch bowl.
Spoon half of the thawed strawberries evenly over the cake.
Layer half of the pudding over the strawberries and then half of the whipped topping
over the pudding. Repeat layers. Slice fresh strawberries and place them over the
whipped topping. Garish with mint if desired.
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