Southern Strawberry Punch Bowl Cake:

1 box of yellow cake mix (plus other ingredients listed on the package)

One can (20 oz) of sliced fresh strawberries—2 cups peeled and chopped pineapple

one 16 oz. container Cool Fluffy or frothy topping

one 3.4-ounce container vanilla pudding mix, quick and easy

chilled milk, 2 glasses

half a cup of shredded sweetened coconut, if desired

(optional) 1/2 cup of chopped walnuts or pecans

Here are the steps:

Let the cake rise:

Make the yellow cake mix as directed on the packet. After baking, let it cool entirely. Two circular cake pans, or one 9×13-inch pan, will do the trick.

Whip up the cake: