Punch Bowl Cake Recipe

Introduction

Punch Bowl Cake is a delightful layered dessert that combines moist yellow cake, creamy vanilla pudding, and a mix of fresh and sweet fruit. This easy-to-make treat is perfect for gatherings, offering a refreshing and colorful presentation in a large punch bowl.

Ingredients

• 15.25 ounces yellow cake mix (your favorite brand – I used Pillsbury)
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs (room temperature)
• 6.8 ounces instant vanilla pudding mix
• 4 cups cold whole milk
• 40 ounces crushed pineapple (well-drained)
• 4 medium bananas (sliced)
• 42 ounces cherry pie filling
• 16 ounces whipped topping (thawed)
• ⅓ cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 350°F. Generously spray a 9×13 baking dish with baking spray to prevent sticking.
2. Step 2: In a medium bowl, combine the yellow cake mix, water, vegetable oil, and room temperature eggs. Use a handheld mixer to blend until just combined and no yellow streaks remain.
3. Step 3: Spread the cake batter evenly in the prepared baking dish and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely to room temperature.
4. Step 4: In another bowl, whisk together the instant vanilla pudding mix and cold whole milk using a handheld mixer on medium-low speed until the pudding thickens and is smooth.
5. Step 5: Cut the cooled cake into cubes. Crumble half of the cubed cake into the bottom of a 4-quart punch bowl or large serving bowl to form the first layer.
6. Step 6: Spread half of the prepared vanilla pudding evenly over the crumbled cake base.
7. Step 7: Spread half of the well-drained crushed pineapple evenly on top of the pudding layer.
8. Step 8: Layer half of the sliced bananas over the pineapple layer.
9. Step 9: Spread approximately 21 ounces (one can) of cherry pie filling evenly over the bananas.
10. Step 10: Spread half of the thawed whipped topping over the cherry filling to add creaminess.
11. Step 11: Repeat the layering process with the remaining cake cubes, pudding, pineapple, banana slices, cherry pie filling, and whipped topping to complete the dessert.
12. Step 12: Sprinkle the chopped pecans on top for crunch. Cover the punch bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and the layers to set.

Tips & Variations

• Use room temperature eggs for a smoother cake batter and better rise.
• For a tropical twist, substitute the banana slices with mango or kiwi.
• Chop pecans finely if you prefer less crunch or omit for a nut-free version.
• Make sure to drain the crushed pineapple well to avoid a soggy dessert.

Storage

Cover the punch bowl tightly with plastic wrap and store in the refrigerator for up to 3 days. The flavors will continue to blend, making it even more delicious. Serve chilled. If the dessert becomes too firm after refrigeration, let it sit at room temperature for 10-15 minutes before serving for easier scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this punch bowl cake in advance?

Yes, it’s best to prepare the cake and assemble the layers a few hours before serving to allow the flavors to meld. Refrigerate for at least 2 hours, or overnight if desired.

What can I use instead of cherry pie filling?

You can substitute cherry pie filling with other fruit pie fillings such as blueberry, strawberry, or mixed berry for a different flavor profile.

Punch Bowl Cake Recipe

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★★★★★

4.5 from 78 reviews

• Author: Lana
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x

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Description

This Punch Bowl Cake is a delightful layered dessert combining moist yellow cake, creamy vanilla pudding, fresh fruit, cherry pie filling, and fluffy whipped topping. Perfect for gatherings, it offers a refreshing and indulgent treat that comes together easily and is sure to impress.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 15.25 ounces yellow cake mix (your favorite brand – Pillsbury recommended)
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs (room temperature)

Pudding Layer

• 6.8 ounces instant vanilla pudding mix
• 4 cups cold whole milk

Fruit and Toppings

• 40 ounces crushed pineapple (well-drained)
• 4 medium bananas (sliced)
• 42 ounces cherry pie filling (two 21-ounce cans)
• 16 ounces whipped topping (thawed)
• ⅓ cup chopped pecans

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Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350°F. Generously spray a 9×13-inch baking dish with baking spray to prevent sticking.
2. Mix cake batter: In a medium mixing bowl, combine yellow cake mix, water, vegetable oil, and room temperature eggs. Use a handheld mixer to blend until just combined and no yellow streaks remain, ensuring an even batter.
3. Bake cake: Spread the cake batter evenly in the prepared baking dish. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely to room temperature.
4. Prepare pudding: In another medium bowl, whisk the instant vanilla pudding mix with cold whole milk using a handheld mixer on medium-low speed until the pudding thickens and is smooth.
5. Cube and layer the cake: Cut the cooled cake into cubes. Crumble half of the cake cubes into the bottom of a 4-quart punch bowl or large serving bowl to form the first layer.
6. Add pudding layer: Spread half of the vanilla pudding evenly over the crumbled cake base.
7. Layer pineapple: Spread half of the well-drained crushed pineapple evenly on top of the pudding layer.
8. Add banana slices: Layer half of the sliced bananas over the pineapple for fresh fruit flavor.
9. Cherry pie filling layer: Evenly spread one can (21 ounces) of cherry pie filling over the banana layer.
10. Whipped topping: Spread half of the thawed whipped topping over the cherry pie filling for added creaminess.
11. Repeat layers: Repeat the layering process with remaining cake cubes, pudding, pineapple, bananas, cherry pie filling, and whipped topping to complete the dessert.
12. Finish with pecans and chill: Sprinkle chopped pecans on top for crunch. Cover with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.

Notes

• Ensure the pineapple is well-drained to avoid a soggy dessert.
• Using room temperature eggs helps achieve a smoother cake batter.
• Make sure the cake is fully cooled before cubing to keep the pieces intact.
• The pudding layer should be thick but spreadable; avoid over-whisking.
• Refrigerate the assembled cake for at least 2 hours to set the layers and blend flavors perfectly.
• Chopped pecans add a nice crunch but can be omitted for nut allergies.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Punch Bowl Cake, layered dessert, yellow cake, vanilla pudding, pineapple, bananas, cherry pie filling, whipped topping, party dessert