Southern Punch Bowl Cake

Southern Punch Bowl Cake is a delightful dessert that’s easy to make and fun to share. It’s perfect for parties, family gatherings, or even just a weekend treat. This layered cake is filled with yummy flavors that everyone loves!

Why Make This Recipe

You should make this recipe because it brings joy to any occasion. It’s simple, colorful, and delicious! Plus, it’s a great way to use up fresh fruits. Everyone will love diving into this sweet treat, and it’s a real crowd-pleaser that will have your friends and family asking for seconds!

How to Make Southern Punch Bowl Cake

Making Southern Punch Bowl Cake is simple and fun! Follow these easy steps to create your own delicious masterpiece.

Ingredients:

15.25 oz yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
6.8 oz instant vanilla pudding mix
4 cups cold whole milk
40 oz crushed pineapple, well-drained
4 bananas
42 oz cherry pie filling
16 oz whipped topping, thawed
1/3 cup chopped pecans

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a punch bowl or a similar dish.
In a large bowl, mix together the yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes.
Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool completely.
In another bowl, whisk the instant vanilla pudding mix with the cold whole milk until it thickens.
Once the cake has cooled, crumble it into the punch bowl or dish.
Layer the crumbled cake with crushed pineapple, banana slices, cherry pie filling, pudding mixture, and whipped topping.
Keep repeating the layers until you’ve used all your ingredients, finishing with whipped topping on the top.
Finally, sprinkle the chopped pecans on top. Refrigerate for several hours or overnight before serving.

How to Serve Southern Punch Bowl Cake

Serve this delightful cake cold and scoop it into bowls for everyone to enjoy. It’s perfect as a dessert after dinner or as a sweet treat during a gathering.

How to Store Southern Punch Bowl Cake

You can store leftover Southern Punch Bowl Cake in the refrigerator. Just cover it with plastic wrap or put it in an airtight container. It will stay fresh for about 3-4 days.

Tips to Make Southern Punch Bowl Cake

Make it a day ahead for the best flavor!
Use fresh ripe bananas for the best taste.
Feel free to swap out fruits based on your favorites!

Variation

You can add your choice of fruits like strawberries or blueberries for a fun twist. Also, consider using chocolate pudding instead of vanilla for a different flavor.

FAQs

Q1: Can I use a different size dish?
A1: Yes! You can use any large, deep dish or trifle bowl that holds all the layers.

Q2: Can I freeze the leftover cake?
A2: It’s not recommended to freeze this cake, as the whipped topping and pudding may not thaw well.

Q3: How long does it take to set?
A3: It’s best to refrigerate the cake for at least 4 hours or overnight for the flavors to meld together beautifully.

Enjoy every delicious bite of your Southern Punch Bowl Cake!