Description
Punch Bowl Cake is a layered no-bake dessert featuring cake, pudding, fruit, and whipped topping, traditionally served in a punch bowl for an eye-catching presentation.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 2 cups cold milk
- 1 (5.1 oz) package instant vanilla pudding mix
- 1 (20 oz) can crushed pineapple, drained
- 1 (21 oz) can cherry pie filling
- 1 (8 oz) container frozen whipped topping, thawed
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Bake the yellow cake according to package instructions. Let it cool completely and cut into 1-inch cubes.
- In a medium bowl, whisk together the cold milk and instant vanilla pudding mix until thickened. Set aside.
- In a large punch bowl or trifle dish, layer half of the cubed cake on the bottom.
- Spread half of the pudding over the cake layer.
- Top with half of the crushed pineapple, followed by half of the cherry pie filling.
- Spread half of the whipped topping over the fruit layers.
- Repeat the layers with the remaining ingredients.
- Sprinkle chopped nuts over the top if using.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- Substitute different fruits or pie fillings to customize the cake.
- Use a clear trifle bowl for a beautiful layered presentation.
- Best served chilled and eaten within 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg