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Punch Bowl Cake Recipe

★★★★★

4.5 from 78 reviews
  • Author: Lana
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://mealsbylana.com/punch-bowl-cake-recipe/