Best 12 Punch Bowl Cake Recipes

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Indulge in a delightful culinary journey with our Punch Bowl Cake extravaganza! This iconic dessert, a staple at celebrations for centuries, is a symphony of flavors and textures that will tantalize your taste buds. Picture a moist and fluffy vanilla cake, generously soaked in a luscious mixture of pineapple juice, orange juice, and lemon juice, creating a burst of citrusy goodness in every bite. Topped with a luscious cream cheese frosting, this cake is a true showstopper. But that's not all! This article also unveils a collection of equally enticing recipes, each with its unique twist on the classic Punch Bowl Cake. Discover a decadent chocolate version, a tropical paradise with coconut and pineapple, and a gluten-free delight for those with dietary restrictions. With step-by-step instructions and helpful tips, these recipes are perfect for bakers of all skill levels. So gather your ingredients, preheat your oven, and prepare to embark on a sweet adventure!

Let's cook with our recipes!

PUNCH BOWL CAKE



Punch Bowl Cake image

This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!-Patricia Hardin, Seymour, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20-24 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups sweetened shredded coconut
1/3 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped pecans, optional

Steps:

  • Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.

Nutrition Facts :

PUNCH BOWL CAKE II



Punch Bowl Cake II image

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Provided by Roxanne

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 15

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
2 (5 ounce) packages instant vanilla pudding mix
5 cups milk
6 bananas
2 (21 ounce) cans cherry pie filling
2 (20 ounce) cans crushed pineapple, drained
6 ounces flaked coconut
1 (16 ounce) package frozen whipped topping, thawed
¼ cup chopped walnuts

Steps:

  • Bake cake mix according to package directions for 2 layers, let cakes cool.
  • Prepare the pudding according to package with the 5 c. milk.
  • In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
  • Repeat in the same order with the remaining ingredients.
  • Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.

Nutrition Facts : Calories 595.7 calories, Carbohydrate 105.8 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 584.1 mg, Sugar 60.4 g

SOUTHERN STRAWBERRY PUNCH BOWL CAKE



Southern Strawberry Punch Bowl Cake image

this is a all time favorite of mine , my maw maw would make it every year for me as we came up from FL to AL to visit her yearly !!

Provided by Renee Hardy

Categories     Cakes

Number Of Ingredients 6

1 box yellow cake mix
1 pkg 6 oz vanilla pudding instant
1 can(s) pineapple crushed drained lg size
2 bag(s) 10 oz frozen strawberries
2 bananas
1 16 oz carton cool whip

Steps:

  • 1. Bake cake in two round cake pans and set aside to cool.
  • 2. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl.
  • 3. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely
  • 4. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight. Just look at this vision of yummylishus beauty!

PUNCH BOWL CAKE I



Punch Bowl Cake I image

Good cake, takes a little work. Great for parties and get togethers.

Provided by Carol Zee

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 15

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) can fruit cocktail
1 (21 ounce) can cherry pie filling
6 ounces flaked coconut
1 ½ cups chopped walnuts
2 (8 ounce) containers frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, with juice

Steps:

  • Bake cake mix according to package directions for 2 layers, let cakes cool.
  • Make pudding as per package directions and set aside to firm.
  • Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nuts, then 1/2 of the whipped topping. Place the second layer of cake in the bowl and spread with remainder of the vanilla pudding, the entire can of crushed pineapple, the remaining cherry pie filling, nuts, then coconut, top with the remaining 1/2 of the whipped topping. Garnish top with chopped nuts. Serve with a large spoon.

Nutrition Facts : Calories 495.1 calories, Carbohydrate 72.3 g, Cholesterol 0.7 mg, Fat 22.5 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 410.2 mg, Sugar 37.3 g

PUNCH BOWL CAKE



Punch Bowl Cake image

My Aunt Celene from Marion Virgina sent me this receipe many years ago. While i was visiting my family in Virginia she made this Punch Bowl cake and it was really good.

Provided by Linda Mitchell

Categories     Punches

Time 1h20m

Number Of Ingredients 8

1 box white cake mix or yellow
2 small boxes instant vanilla pudding
1 large can cherry pie filling
2 pkg 6 oz. frozen coconut
1 large can pineapples
2 large containers cool whip
1 1/2 c chopped nuts your favorite
1 small jar maraschino cherries

Steps:

  • 1. Make cake following directions on box. Cool cake completely
  • 2. Prepare pudding as directed on box and chill to set. Place one layer of cake on bottom of punch bowl. You will have to trim cake to fit. Set aside extra pieces of cake.Spread 1/2 layer of mixture on cake as follows.
  • 3. Pudding,cherries,pineapple,nuts and cool whip. Add second layer of cake and continue in same order useing the rest of the mixture, Add leftover pieces of cake on top.
  • 4. Spread on coconut. Top with maraschino cherries and nuts. Serve with spoon downside of bowl to get some of all ingredients. Put cake together several hours before serving to allow flavors to blend.

PUNCH BOWL CAKE



Punch Bowl Cake image

I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.

Provided by i_luv_chocolate

Categories     Dessert

Time 49m

Yield 2 cakes, 16-24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
diced strawberry
4 bananas, sliced
2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
1 (16 ounce) container Cool Whip Lite
1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

Steps:

  • Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
  • Mix up both packages of pudding according to box directions, let set up in fridge.
  • Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
  • Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
  • Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
  • Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
  • Use only half of total ingredients for this cake.
  • Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
  • Enjoy!

Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 20.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.2

GERMAN CHOCOLATE PUNCH BOWL CAKE



German Chocolate Punch Bowl Cake image

I love to serve this delicious cake in special occasions because its presentation in a punch bowl is awesome. Enjoy it.

Provided by pink cook

Categories     Dessert

Time 1h10m

Yield 1 layered cake, 16 serving(s)

Number Of Ingredients 6

1 (18 ounce) package German chocolate cake mix
2 (1 2/3 ounce) boxes instant chocolate pudding mix (I use sugar-free)
3 cups milk
6 Heath candy bars, crushed
1 (16 ounce) Cool Whip, thawed (I use fat-free)
1/2 cup pecans, chopped

Steps:

  • Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
  • In a medium bowl, beat pudding with milk until thick and let set in the fridge.
  • Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
  • Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
  • Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
  • Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

Nutrition Facts : Calories 372.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 14.2, Sodium 421.6, Carbohydrate 49, Fiber 1.9, Sugar 35.3, Protein 4

MICHELLE'S PUNCH BOWL CAKE



Michelle's Punch Bowl Cake image

This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.

Provided by Michelle Sullivan

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple, drained

Steps:

  • Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
  • Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 60.4 g, Cholesterol 0.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 8.9 g, Sodium 461 mg, Sugar 42.8 g

BLUEBERRY PUNCH BOWL CAKE



Blueberry Punch Bowl Cake image

An old one from my Granny's collection. You can use the fruit pie filling of your choice. Popular at baby and bridal showers.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package butter cake mix with pudding
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
2 (21 ounce) cans blueberry pie filling
1 (20 ounce) can crushed pineapple, undrained, divided
1 (12 ounce) container Cool Whip, thawed, divided
1/2 cup chopped nuts, divided

Steps:

  • Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
  • Prepare pudding mix according to package directions; store in refrigerator.
  • To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
  • Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
  • Repeat layers.
  • Store in the refrigerator.

NICOLE'S PUNCH BOWL CAKE



Nicole's Punch Bowl Cake image

This is my favorite dessert to make, and always gets raves. This is really easy to make, and my 5 yr. old loves to help. You may use any fruit you like, but I have found these taste the best. This is great for a dinner party, potluck, or family gathering where you need to feed a lot. I usually bake my cake the night before, but if you premake ahead even a couple of days the syrup

Provided by Nicole Brummett

Categories     Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 14

1 (18 ounce) box yellow cake mix (butter or strawberry, these flavors work best, but you can use any flavor. I prefer butter flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (20 ounce) cans pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
2 (16 ounce) cans peach halves in syrup (I like to use spiced peaches, reserve the juice from both cans)
2 (16 ounce) jars maraschino cherries, drained
4 bananas, sliced into small pieces
2 (14 ounce) cans whipped cream
1 (3 1/2 ounce) box instant vanilla pudding
1 cup almonds (slices or slivers(or your favorite nut)
5 sugar ice cream cones, crushed (optional)
chocolate syrup (optional)

Steps:

  • Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top.
  • Bake cake according to package directions.
  • Make vanilla pudding, chill till needed.
  • Tear cake into little pieces, set aside.
  • If you don't premake you cake, make sure it is completely cooled before making this dessert.
  • In a punch bowl or large serving bowl layer ingredients as follows.
  • Thin layer of pudding to cover bottom of bowl.
  • Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries).
  • When spooning peaches, don't drain; you will use any leftover syrup at end.
  • Small amount of nuts.
  • Layer of whipped cream.
  • Layer of crushed ice cream cone pieces.
  • Follow the layers until your done with fruit and pudding.
  • May have some cake left over.
  • Pour remaining syrup over last layer of cake.
  • Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
  • Drizzle chocolate sauce over the top.
  • Chill till ready to serve. Best when cold.

SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)



Southern Strawberry-Pineapple Punch Bowl Cake Recipe - (3.8/5) image

Provided by LadyJ1114

Number Of Ingredients 6

1 box yellow cake mix
1 (6-ounce) package instant vanilla pudding
1 large can crushed pineapple, drained
2 (10-ounce) packages frozen strawberries
2 bananas
1 (16-ounce) carton Cool Whip

Steps:

  • Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.

PUNCH BOWL CAKE



Punch Bowl Cake image

This is a Great recipe for the Holidays. It makes a pretty addition to your Dessert Table. It is delicious. I Hope You will try it and enjoy it.

Provided by Carolyn Cheek

Categories     Punches

Time 55m

Number Of Ingredients 6

1 yellow cake mix
2 small boxes vanilla instant pudding
2 21 oz cans cherry pie filling
2 8oz cans drained crushed pineapple
1 large cool whip thawed
1 c chopped nuts

Steps:

  • 1. Bake cake in 9 x 13 pan and cool. Break cooled cake into small pieces and place in bottom of punch bowl. Make 1 box pudding according to directions on box. Pour over cake. Spread 1 can Cherry Pie Filling over this. Spread 1 can crushed pineapple over this. Spread half of cool whip over this. Repeat the entire process. Sprinkle nuts on top. Chill. Feeds 20 to 30 people.

Tips:

  • Use fresh ingredients. This will ensure that your cake has the best flavor and texture.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Gradually add the flour to the batter, alternating with the milk. This will help to prevent the batter from becoming too thick or thin.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

With its moist and fluffy texture, rich flavor, and colorful sprinkles, the punch bowl cake is a classic dessert that is sure to please everyone. Whether you are making it for a special occasion or just for a fun treat, this cake is sure to be a hit. So, what are you waiting for? Grab a bowl and start baking!

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