Description
Punch Bowl Cake is a classic Southern party dessert made in a large bowl with layers of cake, creamy pudding, fruit, whipped topping, and nuts. It’s customizable, crowd-sized, and visually stunning—perfect for potlucks, holidays, or gatherings.
Ingredients
1 box (about 15–18 oz), baked, cooled, and torn into pieces
2 boxes (3–5 oz each) mixed with 4–5 cups milk
3–6, sliced
1–2 cans (20 oz each), drained
2 cans (21 oz each) or 2 pints strawberries, sliced
1 tub (8–16 oz), thawed
¼ to 1½ cups, for added texture and flavor
Instructions
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Prepare and bake the cake mix as directed. Cool and cut/torn into bite-sized pieces.
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Make pudding by mixing instant mix with cold milk and letting it thicken 15–30 minutes in the fridge.
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In a large bowl (preferably a clear punch bowl/trifle bowl), layer half of the cake pieces, half the pudding, half the bananas, pineapple, cherries, and whipped topping. Sprinkle nuts/coconut if using.
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Repeat layers with remaining ingredients, finishing with whipped topping and nuts/coconut.
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Chill at least 1 hour (better overnight) for flavors to meld and set.
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Serve by scooping out generous bowlfuls; garnish with maraschino cherries or extra fruit.
- Prep Time: 30 minutes
- Chill Time: 1–2 hour
- Cook Time: 30–35 minutes
- Category: Dessert / Cake
- Method: Baking & Chilling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 bowl scoop
- Calories: 386–524
- Sugar: 53g
- Sodium: 409–461mg
- Fat: 7–13g
- Saturated Fat: 6g
- Unsaturated Fat: 2–4g
- Trans Fat: 0g
- Carbohydrates: 78–96g
- Fiber: 3g
- Protein: 6–7g
- Cholesterol: 32mg