Southern Strawberry Pineapple Punch Bowl Cake

Southern Strawberry Pineapple Punch Bowl Cake is a delightful and refreshing dessert that embodies the flavors of the American South. This indulgent treat is perfect for gatherings, picnics, or any occasion that calls for a sweet and fruity delight. With layers of angel food cake, luscious strawberries, crushed pineapple, and creamy whipped topping, this dessert is sure to become a crowd-pleaser. Follow our step-by-step guide to create this delicious and visually appealing dessert that captures the essence of Southern hospitality.

Ingredients You’ll Need:

For the Cake:

  • 1 store-bought angel food cake (or homemade if preferred)
  • 2 cups fresh strawberries, hulled and sliced
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup sweetened coconut flakes (optional)
  • 1/4 cup chopped pecans or walnuts (optional)

For the Creamy Filling:

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

For Garnish:

  • Additional sliced strawberries
  • Fresh mint leaves

Preparation by Steps:

Step 1: Prepare the Cake Layer

  1. Begin by slicing the store-bought angel food cake into bite-sized cubes. If you’re using a homemade cake, ensure it has cooled completely before cutting.

Step 2: Layer the Cake 2. In a large punch bowl or trifle dish, start by creating a base layer of angel food cake cubes. Make sure to spread them evenly at the bottom.

Step 3: Add Strawberries and Pineapple 3. Next, add a layer of sliced strawberries on top of the cake cubes, followed by a layer of drained crushed pineapple. If you’d like to include coconut flakes and chopped nuts, sprinkle them over this layer.

Step 4: Prepare the Creamy Filling 4. In a separate mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and well incorporated.

Step 5: Whip the Cream 5. In another bowl, whip the heavy whipping cream until stiff peaks form. This may take a few minutes using an electric mixer.

Step 6: Fold in Cream Cheese Mixture 6. Gently fold the cream cheese mixture into the whipped cream until fully combined. This creates a creamy and luscious filling.

Step 7: Layer the Creamy Filling 7. Now, layer half of the creamy filling over the strawberries and pineapple in the punch bowl.

Step 8: Repeat the Layers 8. Repeat the layers by adding another layer of angel food cake cubes, followed by the remaining strawberries and pineapple. Top with the remaining creamy filling.

Step 9: Garnish 9. Garnish the top of the cake with additional sliced strawberries and fresh mint leaves for a pop of color and flavor.

Step 10: Chill and Serve 10. Cover the punch bowl and refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld. This cake is best served cold.

Step 11: Serve and Enjoy 11. When ready to serve, scoop out individual portions, making sure to include all the delicious layers, and enjoy this delightful Southern Strawberry Pineapple Punch Bowl Cake with family and friends.



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