Southern Strawberry Punch Bowl Cake
Ingredients:
1 box yellow cake mix (plus box ingredients)
1 lb fresh strawberries, sliced
1/4 cup sugar
16 oz Cool Whip, thawed
1 box instant vanilla pudding mix
2 cups cold milk
8 oz cream cheese, softened
Fresh strawberries and mint for garnish
Instructions:
1. Bake the yellow cake according to the box directions in a 9×13-inch pan. Let it cool completely.
2. In a bowl, toss the sliced strawberries with sugar and let them sit for 20 minutes to release their juices.
3. Beat the softened cream cheese until fluffy, about 3 minutes.
4. In a separate bowl, whisk the pudding mix with cold milk for 2 minutes. Let it set for 5 minutes.
5. Fold the pudding into the beaten cream cheese until smooth and combined.
6. Gently fold in 3/4 of the Cool Whip into the cream cheese mixture. Do not overmix.
7. Cut the cooled cake into 1-inch cubes.
8. Layer half of the cake cubes in the bottom of a large punch bowl and press them down slightly.
9. Spoon half of the strawberries and their juices over the cake layer.
10. Spread half of the cream mixture over the strawberries.
11. Repeat with remaining cake, strawberries, and cream mixture.
12. Top with the reserved Cool Whip and garnish with fresh strawberries and mint, if desired.
13. Chill for at least 4 hours or overnight before serving.
Prep: 30 min | Cook: 30 min | Total: 1 hr (plus chilling)
Servings: 12 | Calories: 380 per serving
