Description
Sweet layers of Southern charm define this Punch Bowl Cake—a delightful dessert that blends creamy pudding, fresh fruit, and cake crumbles into one irresistible treat. Guests will swoon over each spoonful of this classic Southern delight that promises pure indulgence.
Ingredients
Scale
Main Ingredients:
- 15.25 ounces (432 grams) yellow cake mix
- 40 ounces (1134 grams) crushed pineapple, well-drained
- 42 ounces (1191 grams) cherry pie filling
- 4 medium bananas, sliced
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) water
- 1/2 cup (120 milliliters) vegetable oil
- 3 large eggs, room temperature
- 4 cups (960 milliliters) cold whole milk
Topping and Garnish Ingredients:
- 6.8 ounces (193 grams) instant vanilla pudding mix
- 16 ounces (454 grams) whipped topping, thawed
- 1/3 cup (40 grams) chopped pecans
Instructions
- Prepare the cake foundation by preheating the oven to 350°F. Thoroughly coat a 9×13 baking dish with non-stick spray. Combine cake mix, water, oil, and eggs in a mixing bowl, blending with an electric mixer until smooth and uniform.
- Pour the cake batter into the prepared baking dish, spreading evenly. Bake for approximately 25 minutes, verifying doneness by inserting a toothpick that comes out clean. Allow the cake to cool completely at room temperature.
- Create the pudding base by whisking instant pudding mix with milk using an electric mixer on medium-low speed until the mixture thickens and becomes creamy.
- Begin layering the dessert by cutting the cooled cake into uniform cubes. Crumble half the cake pieces across the bottom of a 4-quart bowl, establishing the first foundational layer.
- Carefully spread half the vanilla pudding over the cake cubes, ensuring even coverage. Top the pudding with a generous layer of drained pineapple pieces.
- Arrange a layer of sliced bananas atop the pineapple. Generously distribute cherry pie filling across the banana layer, creating a vibrant fruity surface.
- Cover the cherry layer with half the thawed whipped topping, creating a smooth and creamy texture.
- Repeat the entire layering sequence with the remaining cake cubes, pudding, pineapple, bananas, cherry pie filling, and whipped topping.
- Finish the dessert by sprinkling chopped pecans across the top layer of whipped topping for added crunch and visual appeal.
- Refrigerate the punch bowl cake for a minimum of 2 hours to allow flavors to meld and the dessert to set completely before serving.
Notes
- Cake Mix Magic Swap out yellow cake mix with white or even gluten-free alternatives for dietary preferences without compromising texture.
- Pudding Perfection Use sugar-free instant pudding to reduce overall sugar content and create a lighter dessert version.
- Nut-Free Option Replace pecans with toasted coconut flakes or omit entirely for those with nut allergies while maintaining crunch and flavor.
- Make-Ahead Marvel This dessert tastes even better when prepared a day in advance, allowing flavors to meld and develop deeper, more complex taste profiles.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 325
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg