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Punch Bowl Cake Recipe

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★★★★★

4.5 from 150 reviews

Punch Bowl Cake is a delightful layered dessert featuring moist yellow cake, creamy instant vanilla pudding, tropical pineapple, fresh bananas, sweet cherry pie filling, and fluffy whipped topping, all topped with crunchy pecans. This show-stopping treat is perfect for parties and gatherings, requiring no complicated techniques and offering a refreshing combination of textures and flavors.

Ingredients

Scale

Cake

  • 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
  • 16 ounces whipped topping, thawed
  • ⅓ cup chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously spray a 9×13-inch baking dish with baking spray such as Baker’s Joy or a generic equivalent to prevent sticking.
  2. Make Cake Batter: In a medium mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Using a handheld mixer, blend until just combined and no yellow streaks remain, being careful not to overmix.
  3. Bake Cake: Pour and spread the batter evenly in the prepared baking dish. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely.
  4. Prepare Pudding: In another medium bowl, combine the instant vanilla pudding mix with 4 cups of cold whole milk. Mix on medium-low speed with a handheld mixer until the pudding begins to thicken, approximately 2-3 minutes.
  5. Assemble First Layer: Cube the cooled cake and crumble half of it into the bottom of a 4-quart punch bowl. Spread half of the prepared vanilla pudding evenly over the cake crumbs.
  6. Add Fruits: Layer half of the well-drained crushed pineapple over the pudding, followed by half of the sliced bananas. Next, spread one can (approximately 21 ounces) of cherry pie filling on top of the bananas.
  7. Whipped Topping: Spread half of the thawed whipped topping over the cherry pie filling layer.
  8. Repeat Layers: Repeat the layering process with the remaining cake crumbles, pudding, pineapple, banana slices, cherry pie filling, and whipped topping to build a second layer.
  9. Finish and Chill: Sprinkle the bowl with ⅓ cup of chopped pecans for added texture and flavor. Cover the punch bowl with plastic wrap and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to set.

Notes

  • Make sure the cake is completely cooled before cubing to prevent the pudding from melting.
  • Well-drain the crushed pineapple to avoid a soggy dessert.
  • You can substitute vanilla pudding mix with chocolate for a different flavor twist.
  • For a nut-free version, omit the chopped pecans or substitute with toasted coconut flakes.
  • Serve chilled for best texture and taste.

Keywords: Punch Bowl Cake, Layered Cake Dessert, Easy Cake Recipe, Party Dessert, No-Fuss Cake

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