A Punch Bowl Cake is a traditional southern dessert layered with fluffy cake, creamy pudding, pie filling, crushed pineapple, then topped with whipped cream and pecans. Everyone will love it!
My husband brought home the idea for this cake years ago, after a work potluck. He loved it, so I was determined to figure out how to make it. If you need a fast dessert for a crowd, you will love how easy Punch Bowl Cake is to make. After refrigerating it for an hour or overnight, the flavors just come together so deliciously! Give it a try and let us know how you like it!
Try some of our other favorites, such as Kahlua Trifle Cake, Rolo Stuffed Cookies, Easy French Toast Casserole, or Mexican Wedding Cookies.
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Ingredients for Southern Punch Bowl Cake
- box yellow cake mix
- vanilla pudding
- milk
- pie filling
- crushed pineapple
- whipped topping
- chopped pecans
- maraschino cherries, cut in half for top (optional)
FAQs
A Punch Bowl Cake is a layered dessert typically made with cake, pudding or custard, fruit, and whipped topping. It's assembled in a large bowl (often a punch bowl) and served in scoops rather than slices. It’s known for its colorful layers and delicious mix of textures and flavors.
Yes, Punch Bowl Cake is a great make-ahead dessert. It can be prepared up to 24 hours in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Yes, you can use homemade pudding or custard instead of instant pudding mix. Just ensure it’s fully cooled and set before layering it in the punch bowl cake.
To prevent the cake from becoming too soggy, make sure the fruit is well-drained before adding it to the layers. Also, avoid over-soaking the cake cubes with too much pudding or fruit juice.
Top Tips
- To make a lighter version of this cake, try sugar free versions of pudding, pie filling, cake mix and whipped topping.
- I'm using a large punch bowl. Depending on the size of your bowl, you may need to add a little more ingredients or have some leftover ingredients. You could always add extras into individual cups or bowls.
- If you don't like pecans, try a different nut, such as walnuts.
- The recipe calls for vanilla pudding, but you can substitute cheesecake pudding, french vanilla, or even white chocolate. (I'm using cheesecake pudding in the pictures)
- Store covered in the refrigerator for 4-5 days.
How to make Old Fashioned Punch Bowl Cake
- Prepare and bake cake in a 9x13" pan, according to box instructions. Allow cake to completely cool, then cut it into 1" cubes.
- Crumble half of the cake into your punch bowl.
- Mix a box of vanilla pudding, according to the box. Spread on top of the cake.
- Drain 1 can of pineapple and sprinkle over the pudding.
- Spoon 1 can of pie filling on top of pineapple.
- Spread 8 ounces of whipped cream on top. Repeat layers.
- Sprinkle chopped pecans and halved maraschino cherries over the top. Cover and refrigerate at least 1 hour before serving. Serve cold and enjoy!
Old Fashioned Punch Bowl Cake Recipe
Ingredients
- 1 box yellow cake mix
- 2 boxes vanilla pudding (3.4 oz each)
- 4 cups milk
- 2 cans fruit pie filling (21 oz each)
- 2 cans crushed pineapple, drained
- 16 oz whipped topping
- ¼ - ½ cup chopped pecans
- maraschino cherries, cut in half for top (optional)
Instructions
- Prepare and bake cake in a 9×13″ pan, according to box instructions.
- Allow cake to completely cool, then cut it into 1″ cubes.
- Crumble half of the cake into your punch bowl.
- Mix a box of vanilla pudding, according to the box. Spread the pudding on top of the cake.
- Drain 1 can of pineapple and sprinkle over the pudding.
- Spoon 1 can pie filling on top of pineapple.
- Spread 8 ounces of whipped cream on top. Repeat layers.
- Sprinkle pecans and halved maraschino cherries over the top. Cover and refrigerate at least 1 hour before serving. Serve cold and enjoy!
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