Punch Bowl Cakern

Name: Punch Bowl Cake
Prep time: 20 min
Cook time: 25 min
Total time: 195 min
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

This punch bowl cake is a delicious and easy layered dessert that shows off all of the heavenly sweet ingredients in a beautiful glass bowl.

Jump to Recipe

Table of Contents

Punch Bowl Cake Ingredients
Substitutions and Additions
How To Make This Punch Bowl Cake Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

This stunning punch bowl cake has a unique twist that makes it stand out: it’s served in a punch bowl! With layers of light and fluffy sponge cake, creamy pudding, fresh fruit, and whipped topping, this cake is sure to be a hit.

Punch Bowl Cake Ingredients

Punch Bowl Cake raw ingredients that are labeled

This cherry punch bowl dessert is a sweet and indulgent dessert that truly shines.

With layers of fluffy cake, vanilla pudding, pineapple, cherry pie filling, and fresh bananas, it’s packed with flavor.

The combination of the creamy pudding and bright cherry flavor creates an irresistible balance that’s sure to please, while the addition of the sponge cake helps to keep the cake light while providing a subtle sweetness as well.

You’ll need:

1 (15.25-ounce) box of yellow cake mix (your favorite brand – I used Pillsbury)
1 cup of water
½ cup of vegetable oil
3 large eggs, room temperature
2 (3.4-ounce) boxes of vanilla instant pudding mix
4 cups of cold whole milk
2 (20-ounce) cans of crushed pineapple, well-drained
4 medium-sized bananas, sliced
2 (21-ounce) cans of cherry pie filling
2 (8-ounce) containers of whipped topping, thawed
⅓ cup of chopped pecans

Substitutions and Additions

PIE FILLING: You can substitute canned strawberry pie filling or blueberry pie filling for cherry pie filling in this easy punch bowl cake.

NUTS: You can substitute chopped walnuts for pecans in this sweet dessert.

PUDDING: Try white chocolate or cheesecake-flavored instant pudding for the vanilla pudding mix if you’d like a slightly different flavor.

How To Make This Punch Bowl Cake Recipe

Similar to a traditional trifle, this recipe will come together in a pretty glass bowl to display all the layered ingredients. Follow our step-by-step instructions below to make this show-stopping dessert.

OUR RECIPE DEVELOPER SAYS

This recipe makes a large quantity of cake. It would be a great choice to bring to a potluck when you need to feed a crowd.

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13 baking dish with baker’s spray. You can use Baker’s Joy or a generic version.

STEP TWO: Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl.

Use a handheld mixer to mix just until combined and no yellow streaks remain.

cake mix, water, oil, and egg mixed together

STEP THREE: Spread the cake batter in the prepared baking dish.

Bake the cake for 25 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP FOUR: Add the instant pudding and milk to a medium-sized mixing bowl. Use a handheld mixer on medium-low speed to mix until the pudding begins to thicken.

STEP FIVE: Cube the baked cake. Crumble ½ of the cubed cake in the bottom of a 4-quart bowl.

PRO TIP:

A 4-quart trifle bowl would be a pretty alternative to a large punch bowl for this beautiful dessert recipe.

STEP SIX: Spread half of the pudding over the layer of cake.

vanilla pudding spread over the cake layer

STEP SEVEN: Spread half of the drained pineapple on top of the pudding layer.

pineapples spread on top of the pudding layer

STEP EIGHT: Layer half of the sliced bananas on top of the crushed pineapple.

STEP NINE: Spread one can of cherry pie filling on top of the bananas.

cherry pie filling spread on top of bananas

STEP TEN: Spread one container of the thawed whipped topping over the banana layer.

Repeat for the remaining cake pieces, pudding, pineapple, banana, cherry pie filling, and whipped topping.

Sprinkle the chopped pecans. Cover and chill in the refrigerator for at least two hours before serving.

repeat process and sprinkle chopped pecans

How To Serve

This delicious punch bowl cake is quite a treat! You can serve it with extra whipped topping, or a scoop of vanilla ice cream on the side.

To really make the presentation stand out, you can add some maraschino cherries on top for a colorful pop.

Add it to your dessert table at a special event, or serve it at the end of a dinner party.

Add a warm mug of homemade hot chocolate or mint hot chocolate for an extra indulgent drink.

For more eye-catching layered desserts, our strawberry trifle and chocolate trifle are sure to fit the bill.

MORE CAKE RECIPES

Cake Recipes

M&M’s Crispy Pinata Cake

Cake Recipes

Strawberry Angel Food Dessert

Storage

If you have any leftover cake, here are a few tips on storing it for later.

IN THE FRIDGE: Store any leftovers covered in plastic wrap in the refrigerator for up to three days.

Remember, the bananas will turn brown the longer it is in the refrigerator.

IN THE FREEZER: We don’t recommend freezing this cherry punch bowl cake as the cake will become soggy, and the bananas will be mushy once thawed.

No matter how it’s served, our punch bowl cake is sure to bring a smile to your guests’ faces. Whether you top it with ice cream or on its own, you’ll be satisfied with this irresistibly delicious treat!

Frequently Asked Questions

Do I have to use an actual punch bowl to make this recipe?

If you don’t have a punch bowl, any large glass bowl that is at least 4 quarts can be used.

Can I freeze this cake?

We don’t recommend freezing this no-bake dessert. The creamy texture will change once thawed. This treat is best made fresh.

Can I make this recipe ahead of time?

Since this no-bake dessert needs to chill in the fridge for at least two hours, it is a great recipe to make earlier the day you plan to serve it. We don’t recommend making it too far in advance as the cake will become soggy.

More Recipes You’ll Love

Punch Bowl Cake

No ratings yet

This punch bowl cake is a delicious and easy layered dessert that shows off all of the heavenly sweet ingredients in a beautiful glass bowl.

Prep Time 20

Cook Time 25

Total Time 3 15

Servings quartz

Print Recipe Pin Recipe Review Recipe

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

Preheat the oven to 350°F. Generously spray a 9×13 baking dish with baker’s spray (Baker’s Joy or generic version)
Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl. Use a handheld mixer to mix just until combined and no yellow streaks remain.
Spread the cake batter in the prepared baking dish. Bake for 25 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely.
Add the instant pudding and milk to a medium-sized mixing bowl. Use a handheld mixer on medium-low speed to mix until the pudding begins to thicken.
Cube the baked cake. Crumble ½ of the cubed cake in the bottom of a 4-quart bowl.
Spread ½ of the vanilla pudding over the cake layer.
Spread ½ of the drained pineapple on top of the pudding layer.
Layer ½ of the sliced bananas on top of the crushed pineapple.
Spread 1 can of cherry pie filling on top of the bananas.
Spread 1 of the thawed whipped topping over the banana layer. Repeat for the remaining cake, pudding, pineapple, banana, cherry pie filling, and whipped topping. Sprinkle the chopped pecans. Cover and chill in the refrigerator for at least 2 hours before serving.

Notes

This recipe makes a large quantity of cake. It would be a great choice to bring to a potluck when you need to feed a crowd.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
A 4-quart trifle bowl would be a pretty alternative to a large punch bowl for this beautiful dessert recipe.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer