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Punch Bowl Cake Recipe

★★★★★

4.7 from 75 reviews
  • Author: Thomas
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x

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

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

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