Southern Punch Bowl Cake
A delightful layered dessert filled with flavors of fresh fruit and sweet toppings, perfect for any occasion.
Ingredients
For the Cake
- 15.25 oz yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the Layers
- 6.8 oz instant vanilla pudding mix
- 4 cups cold whole milk
- 40 oz crushed pineapple, well-drained
- 4 large bananas Use ripe bananas for best flavor.
- 42 oz cherry pie filling
- 16 oz whipped topping, thawed
- 1/3 cup chopped pecans
Instructions
Preparation
- 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.
Layering
- 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.
Notes
Make it a day ahead for the best flavor! Feel free to swap out fruits based on your favorites.