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.
Servings: 4 quarts
Calories: 1715kcal
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 (two 3.4-ounce boxes)
- 4 cups cold whole milk
- 40 ounces crushed pineapple, well-drained (two 20-ounce cans)
- 4 medium bananas, sliced
- 42 ounces cherry pie filling (two 21-ounce cans)
- 16 ounces whipped topping, thawed (two 8-ounce containers)
- ⅓ cup chopped pecans
Instructions
- 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 container of the thawed whipped topping over the banana layer.
- Repeat layers 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
