Prepare the cake mix as directed by the manufacturer.
Bake in a 9x13 inch pan, or two 8 inch round pans.
Cool the cake; set aside. Prepare the vanilla pudding according to package directions; set aside (if making homemade custard, let it cool completely).
Crumble the cake into the bottom of the punch bowl.
Spread the pineapple over the cake, pour the pudding over the pineapple, spread the strawberry Pie Filling over the pudding, then top with the whipped topping.
Place in the refrigerator for 2 hours or overnight.
You tried this recipe ? Mention @petitchef_en and tag #petitchef