Punch Bowl Cake Recipe

Introduction

Punch Bowl Cake is a delightful layered dessert that combines the flavors of yellow cake, vanilla pudding, fresh fruit, and cherry pie filling. This no-fuss treat is perfect for parties or family gatherings, offering a refreshing and creamy taste in every bite.

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 the oven to 350°F. Generously spray a 9×13 baking dish with baker’s spray (such as Baker’s Joy or a generic version).
2. Step 2: In a medium bowl, combine the cake mix, water, vegetable oil, and eggs. Use a handheld mixer to blend until just combined with no yellow streaks remaining.
3. Step 3: Spread the cake batter evenly in the prepared baking dish. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
4. Step 4: In another medium bowl, whisk the instant pudding mix with cold milk using a handheld mixer on medium-low speed until the pudding starts to thicken.
5. Step 5: Cube the cooled cake. Place half of the cubed cake crumbled in the bottom of a 4-quart serving bowl.
6. Step 6: Spread half of the prepared vanilla pudding over the cake layer.
7. Step 7: Evenly layer half of the drained crushed pineapple on top of the pudding.
8. Step 8: Arrange half of the sliced bananas over the pineapple layer.
9. Step 9: Spread one can of cherry pie filling evenly on top of the bananas.
10. Step 10: Spread half of the thawed whipped topping over the cherry layer.
11. Step 11: Repeat the layering with the remaining cake, pudding, pineapple, bananas, cherry pie filling, and whipped topping.
12. Step 12: Sprinkle chopped pecans on the top. Cover and refrigerate the assembled Punch Bowl Cake for at least 2 hours before serving to let the flavors meld.

Tips & Variations

• Use ripe but firm bananas to prevent browning and maintain texture.
• Substitute whipped topping with homemade whipped cream for a fresher taste.
• Try adding shredded coconut between layers for extra flavor and texture.
• For a tropical twist, swap the cherry pie filling with mango or passion fruit preserves.

Storage

Store the Punch Bowl Cake covered in the refrigerator for up to 3 days. The cake may soften over time as it soaks up the pudding and fruit juices. For best taste and texture, consume within this time frame. Serve chilled or allow to sit at room temperature for 10–15 minutes before serving if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Punch Bowl Cake ahead of time?

Yes, this dessert actually benefits from making it a few hours ahead or even the night before, as chilling allows the flavors to blend beautifully.

What can I use if I don’t have instant vanilla pudding mix?

You can substitute with homemade vanilla pudding or pastry cream, but be sure it is fully set and chilled before layering for best results.

Punch Bowl Cake Recipe

---

★★★★★

4.7 from 75 reviews

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

Pin Recipe

Print Recipe

Description

Punch Bowl Cake is a delightful layered dessert featuring a moist yellow cake base topped with creamy vanilla pudding, tropical pineapple, fresh bananas, sweet cherry pie filling, and fluffy whipped topping. Finished with crunchy chopped pecans, this vibrant, no-fuss treat is perfect for parties and family gatherings, offering a refreshing mix of textures and flavors.

---

Ingredients

Scale 1x2x3x

Cake

• 15.25 ounces yellow cake mix (your favorite brand – I used Pillsbury)
• 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
• 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 baking dish with baking spray, such as Baker’s Joy or a generic version, to prevent sticking.
2. Mix cake batter: In a medium-sized mixing bowl, combine the yellow cake mix, water, vegetable oil, and room temperature eggs. Use a handheld mixer to blend the ingredients until just combined and no yellow streaks remain for 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 into the center comes out clean. Once baked, allow the cake to cool completely to room temperature.
4. Prepare pudding: In another medium-sized bowl, add the instant vanilla pudding mix and cold whole milk. Using a handheld mixer on medium-low speed, whisk the mixture until the pudding begins to thicken and is smooth.
5. Cube and layer the cake: 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. Add pudding layer: Spread half of the prepared 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 layer to add fresh fruit flavor.
9. Cherry pie filling layer: Spread one can (approximately 21 ounces) of cherry pie filling evenly over the bananas.
10. Whipped topping: Spread half of the thawed whipped topping over the cherry filling to add creaminess.
11. Repeat layers: Repeat the layering process with remaining cake cubes, pudding, pineapple, banana slices, cherry pie filling, and whipped topping to complete the dessert.
12. Finish with pecans and chill: 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 layers to set.

Notes

• Ensure the crushed pineapple is well-drained to avoid a soggy dessert.
• Use room temperature eggs for better batter consistency.
• For a lighter option, you can substitute low-fat milk and reduced-fat whipped topping, but it may affect richness.
• Chilling the dessert for longer than 2 hours intensifies the flavors and improves texture.
• This recipe serves well as a make-ahead dessert for parties or potlucks.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Punch Bowl Cake, layered cake dessert, pineapple cake, cherry pie filling dessert, easy party dessert, no bake pudding cake, tropical dessert