Carrabba’s Dessert Rosa Cake

This Copycat Carrabba’s Dessert Rosa Cake is a simple copycat recipe that you can easily recreate at home. This cake is the perfect refreshing dessert after a big meal!

This copycat Carrabba’s Dessert Rosa cake is actually a super easy recipe that uses boxed cake mix. I am a huge fan of this delicious cake and other recipes that use cake mix like this yellow cake mix banana bread, cake mix monster cookies, and cake mix peanut butter cookies.

If you love Carrabba’s recipes then be sure to also check out this Copycat Carrabba’s Country Loaf and Olive Oil Dipping Sauce as well as this restaurant style Agnello Brasato (Italian Braised Lamb Shoulder).

Jump to:

• 💭 Why you’ll love this recipe
• 🍓 Ingredients needed
• 🔪 Equipment needed
• ⏲️ Recipe instructions (step by step guide)
• 👩🏻‍🍳 Tips and tricks
• 🥡 How to store leftovers
• Carrabba’s Dessert Rosa Cake

💭 Why you’ll love this recipe

Although this recipe has a few steps, it is actually a very simple recipe that uses boxed yellow cake mix and instant pudding mix. This recipe tastes just like the one from Carrabba’s and is a spot on copycat recipe.

🍓 Ingredients needed

For this cake, you will need:

• Yellow cake mix: You can use whichever brand you prefer. I included the instructions from the brand I used (Hill Country Fair) but be sure to follow the instructions on your specific brand if they differ.
• Vegetable oil
• Eggs
• Water
• Instant vanilla pudding: Make sure you use instant pudding.
• Milk
• Canned crushed pinapple
• Frozen strawberries in syrup: You can also substitute fresh strawberries tossed in a two tablespoons of sugar. Be sure to defrost before making the cake.
• Bananas
• Frozen whipped topping: Such as Cool Whip. Make sure to defrost before using.

🔪 Equipment needed

You will need a 13 inch x 9 inch pan.

⏲️ Recipe instructions (step by step guide)

Set your frozen strawberries and frozen whipped topping in your fridge to begin to defrost before preparing this recipe.

Preheat your oven and prepare the batter for your yellow cake mix according to the instructions on the box. Bake the cake (image 1). Bake in a 9 x 13 inch pan (image 2).

While the cake is baking, prepare your instant pudding mix and set in your fridge to chill (image 3).

Let your cake cool (image 4).

Add the crushed pineapple on top of your cake (image 5). Add the frozen sliced strawberries (image 6).

Add the sliced banana on top (image 7). Add the pudding on top (image 8).

Add frozen whipped topping (image 9). Garnish with fresh strawberries, if desired (image 10).

👩🏻‍🍳 Tips and tricks

• Be sure to let your cake cool before adding toppings.
• Defrost your Cool Whip and frozen sliced strawberries before assembling the cake.
• Use the ingredients and measurements associated with your brand of cake mix and pudding mix if they differ from what is suggested.

🥡 How to store leftovers

Cover your dish with plastic storage wrap or aluminum foil and store in your refrigerator. This cake will be good for three days after making (after three days it starts to become very mushy).

🍽️Other copycat recipes:

If you tried this Carrabba’s Dessert Rosa Cake or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!