PUNCH BOWL CAKE

1 yellow cake mix
1 (6 oz.) pkg instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkg frozen strawberries, thawed
2 bananas
1 (16 oz.) carton Cool Whip

Bake cake according to the package directions, baking in two round cake pans; set aside to cool. 

Make pudding according to package directions; refrigerate until chilled. 

Cut one layer of cake into small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top of strawberries then top with half the whipped topping, spreading to cover completely. 

Repeat the process with the remaining ingredients.


Refrigerate overnight or for at least 8 hours before serving.