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 Time20 minutesmins
Cook Time25 minutesmins
Rest/Chill Time2 hourshrs30 minutesmins
Total Time3 hourshrs15 minutesmins
Keyword: Punch Bowl Cake Recipe
15.25ouncesyellow cake mix(your favorite brand - I used Pillsbury)
6.8ouncesinstant vanilla pudding mix
4cupscold whole milk
42ouncescherry pie filling
Preheat the oven to 350°F. Generously spray a 9x13 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.
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.