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There’s no dessert more show-stopping than a Punch Bowl Cake. This Southern classic layers everything you love—moist yellow cake, creamy vanilla pudding, sweet fruit, coconut, and pecans—into one beautiful, chilled creation. It’s indulgent, crowd-sized, and perfect for birthdays, potlucks, church suppers, or holiday tables. Served straight from a punch bowl, every scoop delivers a mix of soft cake, fruit, and crunch in a spoonful of nostalgia.
The first time I made this cake was for a summer barbecue. I needed something cool, fun, and big enough to serve 15 people. Not only did it disappear in minutes, but the punch bowl display got more attention than the grill. Now, I make it any time I need something impressive but easy.
Key Ingredients and Why They Work So Well
- Yellow Cake Mix (15.25 oz): Soft, sweet, and sturdy enough to hold up under all the creamy layers. Use a standard boxed mix and bake it in a 13x9 pan.
- Whole Milk (5 cups): Adds richness to the pudding for a smooth, velvety texture.
- Vanilla Instant Pudding Mix (2 boxes, 5.1 oz each): Helps bind the layers and adds a sweet vanilla flavor. No need to cook—just mix and chill.
- Sliced Bananas (4 cups): Brings a natural sweetness and soft bite to each layer.
- Crushed Pineapple (2 cans): Drained well to avoid sogginess, this adds juicy texture and a tropical note.
- Cherry Pie Filling (2 cans): Vibrant red color and a sweet-tart contrast to the other fruits.
- Sweetened Coconut Flakes (1½ cups): Gives the dish a chewy, tropical lift.
- Chopped Pecans (1½ cups): A buttery crunch that contrasts beautifully with the soft cake and creamy pudding.
- Whipped Topping (16 oz): Adds that light, cloud-like top layer. Let it thaw before spreading.
- Maraschino Cherries (for garnish): Adds color and a classic finish.
Step-by-Step Instructions for Punch Bowl Cake
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- Step 1: Bake the Cake
- Preheat your oven to 350°F. Prepare the yellow cake mix according to the box instructions and bake in a 13x9-inch pan. Let the cake cool completely (about 30 minutes) before cutting.
- Step 2: Make the Pudding
- In a large mixing bowl, whisk together 5 cups of milk and the two packages of vanilla instant pudding. Whisk for about 2 minutes until it begins to thicken, then let it rest for 5 minutes to finish setting.
- Step 3: Cut the Cake
- Once the cake is cool, cut it into 1-inch cubes. You should get about 14 cups of cake cubes total.
- Step 4: Begin Layering
- In a large punch bowl or clear trifle dish, layer half of the cake cubes (about 7 cups) on the bottom. Spread half the pudding (about 2½ cups) evenly over the cake. Add 2 cups sliced bananas, 1 can crushed pineapple (drained), and 1 can cherry pie filling. Sprinkle with ¾ cup coconut flakes and ¾ cup chopped pecans.
- Step 5: Repeat the Layers
- Repeat the same layering process using the remaining ingredients in the same order. Finish by spreading the whipped topping evenly across the top.
- Step 6: Chill the Dessert
- Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours—or overnight. This helps the flavors blend and gives the cake that classic trifle-style texture.
- Step 7: Garnish and Serve
- Right before serving, top with whole maraschino cherries, banana slices, and a light sprinkle of coconut and pecans. Serve chilled using a large serving spoon.
This recipe is pure Southern comfort and the kind of dessert that makes people smile when you bring it out of the fridge. It’s as fun to look at as it is to eat.
Tips & Variations to Make It Your Own
- Fruit Swaps: Try strawberry or blueberry pie filling, or fresh berries for a fresher twist
- Different Cake Flavors: White cake, angel food, or even chocolate all work
- Nut-Free: Omit the pecans or swap with sunflower seeds for crunch
- Extra Flavor: Add a splash of rum or coconut extract to the pudding mix
You can even layer in crushed cookies or graham cracker crumbs if you're feeling adventurous!
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Perfect Occasions to Serve Punch Bowl Cake
- Holidays: Great for Christmas, Easter, or 4th of July
- Potlucks & Picnics: Stays cool and serves a crowd
- Birthday Parties: No frosting or cake cutting required
- Family Reunions: A nostalgic, crowd-pleasing favorite
Punch Bowl Cake is the kind of dessert you make once and end up making again and again. It’s old-fashioned in the best way—cool, creamy, and full of love.
Frequently Asked Questions
- Can I make this a day ahead? Absolutely—it’s even better after chilling overnight.
- Can I use homemade pudding? Yes, just make sure it’s fully chilled before layering.
- Can I use fresh fruit instead of canned? Yes, just be sure to slice thinly and avoid overly juicy fruits that may make the layers watery.
- How long does it keep in the fridge? Best within 2–3 days for ideal texture and freshness.