Punch Bowl Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Baking spray
02 -
1 (15.25 oz) package yellow cake mix (such as Pillsbury)
03 -
5 cups whole milk
04 -
2 (5.1 oz) packages vanilla instant pudding mix (such as Jell-O)
05 -
4 cups sliced bananas (from about 7 medium bananas), plus more for garnish
06 -
2 (20 oz) cans crushed pineapple, drained and divided
07 -
2 (21 oz) cans cherry pie filling, divided
08 -
1½ cups sweetened coconut flakes, divided, plus more for garnish
09 -
1½ cups chopped fresh pecans, divided, plus more for garnish
10 -
1 (16 oz) container frozen whipped topping, thawed
11 -
Whole maraschino cherries with stems, for garnish
# Instructions:
01 -
Preheat oven to 350°F. Prepare the yellow cake mix according to package directions in a 13x9-inch pan. Let the cake cool completely in the pan on a wire rack, about 30 minutes.
02 -
In a large bowl, whisk together the milk and both packets of vanilla pudding until slightly thickened, about 2 minutes. Let sit for 5 minutes to set softly.
03 -
Cut the cooled cake into 1-inch cubes. You’ll have roughly 14 cups of cubed cake.
04 -
In a large 2-gallon punch bowl, layer half the cake cubes at the bottom. Spread half the pudding mixture over the cake. Layer 2 cups of sliced bananas, 1 can of pineapple, and 1 can of cherry pie filling over the pudding. Sprinkle with ¾ cup each of coconut flakes and chopped pecans.
05 -
Repeat the same layers using the remaining ingredients, ending with the whipped topping as the final layer.
06 -
Cover the punch bowl and refrigerate for at least 8 hours or up to 24 hours to let the flavors meld.
07 -
Just before serving, garnish with maraschino cherries, additional banana slices, coconut, and pecans. Serve chilled.
# Notes:
01 -
For best flavor, make the cake a day ahead to allow everything to set and soak together.
02 -
You can swap in other fruits or pudding flavors for fun variations.