Dessert

Punch Bowl Cake Recipe

ByElena Hart July 11, 2026July 11, 2026

Introduction

Punch Bowl Cake is a delightful layered dessert that combines moist yellow cake, creamy vanilla pudding, fresh fruit, and cherry pie filling. It’s perfect for parties and family gatherings, offering a refreshing and sweet treat that’s easy to assemble and sure to impress.

A clear glass bowl holds a layered cherry trifle on a white marbled surface. The bottom layer is a pale yellow custard with bits of light beige cake mixed in. Above that is a thick red cherry filling with whole cherries visible. Next is a white whipped cream layer with more pieces of cake mixed inside. This is followed by another layer of custard, topped with a glossy red cherry layer with whole cherries. The trifle is finished with a thick, swirled white whipped cream topping sprinkled generously with chopped brown pecans. Small bowls of extra cherry filling and chopped pecans sit nearby, and in the background there is a white cup of coffee and some stacked white plates on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with baker’s spray (such as Baker’s Joy or a generic version).

Step 2: In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Use a handheld mixer to mix just until combined and no yellow streaks remain.
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. Allow the cake to cool completely.
Step 4: In another medium bowl, whisk together the instant pudding mix and cold milk. Use a handheld mixer on medium-low speed until the pudding begins to thicken.

Step 5: Cube the cooled cake. Crumble half of the cubed cake into the bottom of a 4-quart punch bowl or large trifle bowl.
Step 6: Spread half of the vanilla pudding evenly over the cake layer.
Step 7: Spread half of the well-drained crushed pineapple over the pudding.

Step 8: Layer half of the sliced bananas on top of the pineapple.
Step 9: Spread one can of cherry pie filling evenly over the bananas.
Step 10: Spread half of the whipped topping over the cherry layer. Repeat these layers with the remaining cake cubes, pudding, pineapple, bananas, cherry pie filling, and whipped topping.

Step 11: Sprinkle the chopped pecans over the top. Cover the bowl and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Tips & Variations

Use ripe bananas for the best sweetness and texture in the layers.
Swap pecans for chopped walnuts or skip nuts if preferred.

For a lighter version, substitute low-fat milk and use a reduced-fat whipped topping.
Make sure to thoroughly drain the crushed pineapple to prevent soggy layers.

Storage

Store the punch bowl cake covered in the refrigerator for up to 3 days. The pudding and fruit layers keep the cake moist over time. For best texture, consume within two days. Serve chilled and gently stir before serving if preferred.