Punch Bowl Cake

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.

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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

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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. 

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.

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.

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. 

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.

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

STEP SEVEN: Spread half of the drained pineapple 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.

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.

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.

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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! 

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Punch Bowl Cake

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 4 quartz

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Ingredients

  

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• 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

Calories: 1715kcal | Carbohydrates: 328g | Protein: 25g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 1381mg | Potassium: 1716mg | Fiber: 11g | Sugar: 179g | Vitamin A: 1514IU | Vitamin C: 48mg | Calcium: 724mg | Iron: 5mg

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