Carrabba's Dessert Rosa Cake

5 from 3 votes

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

Prep Time15

Cook Time30

Cool Time30

Total Time1 15

Course: Dessert

Cuisine: Other

Servings: servings

Calories: 383kcal

Author: Audrey Wood

Cost: $15

Equipment

9 x 13 inch pan

Ingredients

For the cake

1 box yellow cake mix
1 cup water *
3 large eggs *
⅓ cup vegetable oil *

For the filling

2 boxes instant vanilla pudding 3.4 ounces each
4 cups cold milk *

Fruit topping

1 can crushed pineapple in syrup, about 20 ounces drained
2 bananas sliced
2 tubs frozen sliced strawberries in sugar or syrup, about 16 ounces each defrosted
2 tubs frozen whipped topping, 8 ounces each such as Cool Whip (defrosted)
fresh strawberries for garnish (optional)

Instructions

Set your frozen strawberries and frozen whipped topping in your fridge to begin to defrost before preparing this recipe.
Bake your yellow cake mix according to the instructions on the box.
1 box yellow cake mix, 1 cup water, 3 large eggs, ⅓ cup vegetable oil
While the cake is baking, prepare your instant pudding mix and set in your fridge to chill.
2 boxes instant vanilla pudding, 4 cups cold milk
Let your cake cool.
1 can crushed pineapple in syrup, about 20 ounces
Add the crushed pineapple on top of your cake.
Add the frozen sliced strawberries (defrosted).
2 tubs frozen sliced strawberries in sugar or syrup, about 16 ounces each
Add the sliced banana on top.
2 bananas
Top with pudding.
Add frozen whipped topping and garnish with fresh strawberries.
2 tubs frozen whipped topping, 8 ounces each, fresh strawberries

Notes

*Please use what is recommended on your brand's box for the best results.

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Nutrition