“I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.”
2 cakes

Ingredients Nutrition

  • 1 (18 1/4 ounce) boxpillsbury moist supreme reduced-sugar yellow cake mix
  • diced strawberry
  • 4 bananas, sliced
  • 2 (1 ounce) boxesjello fat-free sugar-free vanilla pudding
  • 1 (16 ounce) container Cool Whip Lite
  • 12 cup chopped pecans (for topping, and or layering in cake) (optional)


  1. Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
  2. Mix up both packages of pudding according to box directions, let set up in fridge.
  3. Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
  4. Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
  5. Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
  6. Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
  7. Use only half of total ingredients for this cake.
  8. Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
  9. Enjoy!

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