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If you’re craving a dessert that’s as fun to make as it is to eat, the Punch Bowl Cake Recipe is your new best friend. Bursting with layers of soft yellow cake, luscious vanilla pudding, and fresh fruits like strawberries, bananas, and pineapple, this treat delivers a delightful burst of sweet, creamy, and juicy flavors in every spoonful. Perfect for parties, family gatherings, or any celebration where smiles are the main course, this easy-to-assemble dessert will quickly become a beloved showstopper.

Ingredients You’ll Need

The image shows cooking ingredients neatly arranged on a wooden surface changed to a white marbled texture. There are three white eggs next to a bunch of bright yellow bananas placed vertically in the center right. To the left is a large white milk container with a red and blue label. Above that is a large round container with a blue lid labeled Cool Whip. Next to the eggs are a glass bowl filled with red strawberries with green tops, a box of yellow cake mix with a picture of a yellow cake with chocolate frosting, and a can of crushed pineapple with a yellow and orange label. On the right side, there are two boxes of vanilla Jello stacked vertically, a clear plastic bottle of vegetable oil with a blue label, and a transparent glass measuring cup at the bottom. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Punch Bowl Cake Recipe lies in its simplicity. Each ingredient plays a starring role—from the golden yellow cake that forms the base, to the creamy vanilla pudding that adds richness, and the fresh fruit that brightens every bite. These staples are easy to find and come together effortlessly to create an unforgettable dessert.

Yellow cake mix: The foundation of this recipe, providing a tender and buttery crumb that soaks up the pudding and fruit beautifully.
Eggs, oil, and water: Essential for turning the cake mix into a moist and fluffy cake; follow the box instructions for perfect results.
Instant vanilla pudding mix: Adds a creamy, luscious layer with that classic vanilla flavor that pairs perfectly with the cake and fruit.
Whole milk: Used to prepare the pudding, deepening its richness and smooth texture.
Strawberries (fresh, sliced): Bring a juicy, vibrant pop of color and a slightly tart contrast to the sweet layers.
Crushed pineapple (well drained): Adds tropical sweetness and moistens the cake layers beautifully without overpowering.
Bananas (thinly sliced): Adds a mellow sweetness and creaminess that balances the other fruits perfectly.
Whipped topping: The crowning glory that gives a light and fluffy finish to this dreamy layered dessert.

How to Make Punch Bowl Cake Recipe

Step 1: Bake the Yellow Cake

Start by preheating your oven to 350°F and lightly spraying a 9×13 baking dish to prevent sticking. Follow the instructions on the cake box by combining the mix with eggs, oil, and water. Pour the batter into your prepared dish and bake until golden, then allow it to cool completely on a wire rack. Cooling is crucial to keep your pudding from melting later.

Step 2: Prepare the Vanilla Pudding

While the cake cools, whisk together the instant vanilla pudding mix with cold whole milk in a large bowl. Stir vigorously for about 2 minutes until the pudding thickens to a perfect creamy consistency. Pop it into the fridge to chill until you’re ready to assemble your Punch Bowl Cake Recipe.

Step 3: Cut the Cake and Start Layering

Once the cake is completely cool, cut it into 1 to 2-inch cubes—this size helps absorb the pudding without falling apart. Place half of the cubes in the bottom of a standard trifle or punch bowl, creating a sturdy base for your layers.

Step 4: Add Pudding and Fruit Layers

Spoon half of the chilled vanilla pudding evenly over the cake cubes, spreading gently to cover. Next, layer on the sliced strawberries followed by the drained crushed pineapple. Their bright flavors and textures make every bite exciting.

Step 5: Final Layers and Topping

Add the remaining cake cubes on top of the fruit, then layer the rest of the pudding evenly. Carefully arrange the thin banana slices across the pudding. Finish your masterpiece with a generous spread of whipped topping, making it look as enticing as it tastes.

How to Serve Punch Bowl Cake Recipe

The image shows a clear glass trifle bowl on a white marbled surface. The bowl has multiple layers: the bottom layer is light yellow custard with golden sponge cake pieces mixed in; above that is a layer of bright red strawberry slices; followed by another layer of sponge cake and more custard. On top of these layers is a layer of thin, round banana slices covering the entire surface. In the second version, the top layer is a thick, fluffy white whipped cream covering the banana slices almost completely. A white cloth with red and blue stripes is placed behind the bowl, and the background is a white tiled pattern. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, scatter a few extra sliced strawberries and banana pieces on top along with a sprinkle of finely chopped nuts or a light dusting of cocoa powder. Fresh mint leaves also add a lovely pop of green and refreshing aroma that speaks of homey comfort.

Side Dishes

While Punch Bowl Cake Recipe is a dessert on its own, it pairs beautifully with a scoop of vanilla ice cream or a cup of freshly brewed coffee. For lighter gatherings, consider serving it alongside a crisp fruit salad or simple lemon sorbet to balance out sweetness with a little zing.

Creative Ways to Present

If you’re looking to impress, try layering this dessert in individual clear cups or mason jars for personalized servings that look fabulous and are easy to enjoy. You can also add edible flowers or drizzle a little chocolate sauce on top for an extra festive touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your Punch Bowl Cake Recipe, simply cover the bowl tightly with plastic wrap or transfer leftovers to an airtight container. Store it in the fridge for up to 3 days, where it will remain moist and delicious—though it’s so good, it probably won’t last that long!

Freezing

This dessert is best enjoyed fresh; freezing is not recommended as the pudding and fruit textures change after thawing. Instead, try prepping the cake and pudding in advance and assembling just before serving to keep everything at its freshest.

Reheating

Since Punch Bowl Cake Recipe is a chilled, layered dessert, reheating is not necessary. Serve it cold straight from the fridge for the best flavor and texture experience each time.

FAQs

Can I use homemade cake instead of box mix?

Absolutely! If you have a favorite yellow cake recipe, go for it. Just be sure the cake is cooled completely before assembling so the pudding doesn’t melt.

What can I substitute for the whipped topping?

You can use freshly whipped cream for a more natural option or even a dollop of mascarpone for a creamier texture. Both add lovely richness and complement the flavors well.

Can I make this Punch Bowl Cake Recipe gluten-free?

Yes! Simply use a gluten-free yellow cake mix and check that your pudding mixes are gluten-free as well. The fresh fruit and whipped topping are naturally gluten-free, so the switch is easy to make.

How far ahead can I assemble this dessert?

For the best texture, assemble the Punch Bowl Cake Recipe a few hours before serving and keep it refrigerated. This allows the flavors to meld but prevents fruit from becoming too mushy.

Can I substitute the fruits?

Definitely! Feel free to swap the strawberries, pineapple, and bananas with your favorite fruits, such as blueberries, peaches, or kiwi. Just be mindful of their water content to avoid making the cake soggy.

Final Thoughts

There’s truly nothing quite like the joy of scooping into a Punch Bowl Cake Recipe—every bite a blissful combination of cake, pudding, and fresh fruit. Whether you’re bringing it to a potluck or making a special family treat, this dessert shines with its ease and irresistibly vibrant flavors. Give it a try and watch it become a crowd favorite in your home too!

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Punch Bowl Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 20 reviews

Author: Ava
Total Time: 1 hour 4 minutes
Yield: 12 servings

Print Recipe

Description

Punch Bowl Cake is a delightful layered trifle dessert combining moist yellow cake, creamy vanilla pudding, fresh strawberries, pineapple, bananas, and whipped topping. This visually stunning and deliciously refreshing treat is perfect for gatherings and celebrations, offering a perfect balance of fruity freshness and luscious creaminess in every bite.

Ingredients

Cake

1 box yellow cake mix
Eggs, oil, and water as per cake mix box instructions

Pudding

2 (3.4 ounce) boxes instant vanilla pudding mix
4 cups whole milk, cold

Fruit

1 pound strawberries, stems removed and sliced (plus more for garnish)
20 ounce can crushed pineapple, drained well
4 bananas, thinly sliced (plus more for garnish)

Topping

8 ounce tub whipped topping

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with baking spray to prepare it for the cake batter.
Make Cake: Prepare the yellow cake according to the package instructions using the specified amounts of eggs, oil, and water. Pour batter into the prepared baking dish and bake as directed on the box. Once baked, transfer to a wire rack and allow the cake to cool completely.
Prepare Pudding: While the cake cools, whisk together the instant vanilla pudding mix and 4 cups of cold whole milk by hand for about 2 minutes until the pudding thickens. Refrigerate the pudding for at least 15 minutes to set.
Cut Cake: Once cooled, cut the cake into 1 to 2 inch cubes to prepare for layering.
Layer Base Cake: Place half of the cake cubes evenly at the bottom of a standard-sized trifle or punch bowl.
Add Pudding Layer: Spread half of the chilled pudding evenly over the cake cubes in the bowl.
Add Strawberries: Arrange sliced strawberries on top of the pudding layer for a fresh fruity layer.
Add Pineapple: Spread well-drained crushed pineapple evenly over the strawberry layer.
Second Cake Layer: Add the remaining cake cubes on top of the pineapple layer.
Second Pudding Layer: Spread the remaining pudding over the cake cubes.
Add Bananas: Top the pudding layer with a generous layer of thinly sliced bananas.
Whipped Topping: Finish the dessert by spreading the whipped topping evenly over the bananas, garnishing additionally with more strawberries and bananas if desired.
Serve or Chill: Serve the punch bowl cake immediately for a softer texture or chill it for a few hours to let the flavors meld and the cake soften before serving.

Notes

Make sure to fully cool the cake before assembling to prevent pudding from melting.
Use cold milk for pudding to help it thicken properly and set well.
Chilling the assembled punch bowl cake for 1-2 hours improves flavor melding and texture.
Drain crushed pineapple very well to avoid excess moisture making the dessert soggy.
For a more festive presentation, garnish the top layer with extra fresh fruit just before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American