1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 1/2 cup water
1 cup vegetable oil
1 (16 ounce) package strawberry pudding mix
1 (8 ounce) can crushed pineapple, drained
1 (3 ounce) package instant whipped topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, beat cake mix, pudding mix, eggs, water, oil, and vanilla pudding mix until blended. Stir in crushed pineapple and crushed corn. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour. Allow to cool completely. (Cooler is fine for some of the cake and frosting.) Remove from oven and let cool completely.
While cake is baking, prepare strawberry pudding according to package directions. Beat pudding mixture into sweetened creamers. Roll one piece of fruit into a 9 inch cylinder. Serve in a 9 inch glass mold or cake mold. Refrigerate until serving time. Can be refrigerated up to 3 hours before serving.
After the fruit is cool, peel and cut into 1-inch slices. You can slice the fruit into 1-inch slices.
Cut the fruit into 1-inch slices, then place slices in a serving bowl. Cover with plastic wrap and refrigerate for 30 minutes to overnight. Serve at room temperature.