Punch Bowl Cake is a delightful throwback dessert that combines layers of cake, fruit, pudding, and whipped topping into a spectacular treat that’s as fun to look at as it is to eat. This no-bake wonder has been gracing family gatherings and potlucks for generations, and for good reason!
What makes this dessert special is its beautiful presentation in a clear glass bowl, showcasing all the colorful layers while allowing flavors to meld together into something truly magical. It’s the perfect make-ahead dessert that actually gets better as it sits, making it ideal for busy hosts who want to impress without the last-minute fuss.
Why You’ll Love This
- No baking required – uses store-bought cake for ultimate convenience
- Make-ahead friendly – actually tastes better when prepared several hours in advance
- Endlessly customizable with different fruits, pudding flavors, and cake varieties
- Feeds a crowd with minimal effort – perfect for potlucks and family gatherings
- Creates a stunning visual presentation with minimal decorating skills needed
Ingredients
- 15.25 ounces yellow cake mix (your favorite brand)
- 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 cherry pie filling layer.
- Repeat the layers with the remaining cake, pudding, pineapple, banana, cherry pie filling, and whipped topping. Sprinkle the chopped pecans on top of the final whipped topping layer.
- Cover and chill the punch bowl cake in the refrigerator for at least 2 hours before serving.
Tips & Variations
- Substitute pound cake or chocolate cake for the angel food cake for a richer version.
- Add a splash of fruit juice or rum to the cake layer for extra flavor.
- Try different pudding flavors like chocolate, cheesecake, or banana for variety.
- Swap in seasonal fruits like peaches, blueberries, or mandarin oranges.
- For a shortcut version, use canned fruit cocktail instead of fresh fruit.
- Add a layer of fruit preserves or pie filling for extra sweetness and color.
Serving Suggestions
Punch Bowl Cake is a complete dessert on its own, but you can elevate the experience by serving it with a scoop of vanilla ice cream on the side. For a special touch, offer small dishes of additional toppings like chocolate shavings, caramel sauce, or fresh berries so guests can customize their portions.
This dessert pairs wonderfully with after-dinner coffee or tea, especially a fruit-flavored herbal tea that complements the fresh fruit in the cake.
Notes
- Prepare the bananas just before assembling to prevent browning, or toss them with a little lemon juice.
- The dessert will keep in the refrigerator for up to 2 days, though the texture is best within the first 24 hours.
- If making ahead for an event, add the final whipped topping layer and garnishes just before serving for the freshest appearance.
- A traditional punch bowl works beautifully, but any large clear glass bowl will showcase the lovely layers.
FAQs
Can I make Punch Bowl Cake without dairy?
Yes! Use dairy-free pudding mix with plant-based milk and dairy-free whipped topping for a lactose-free version that’s just as delicious.
How far in advance can I make this dessert?
You can prepare Punch Bowl Cake up to 24 hours in advance. The flavors actually improve as they meld together in the refrigerator.
Can I freeze leftover Punch Bowl Cake?
Freezing isn’t recommended as the texture of the fruits and whipped topping will change upon thawing, resulting in a watery dessert.
What if I don’t have a trifle dish or punch bowl?
Any large clear bowl works well. In a pinch, you can even layer the dessert in a 9×13 baking dish, though you won’t see the beautiful layers from the side.
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