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Punch Bowl Cake

A showstopping layered dessert featuring cake, fruit, pudding, and whipped topping, perfect for feeding a crowd with minimal stress.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 full 9x13 cake (yellow cake, angel food cake, or pound cake) Store-bought or homemade. A sturdy yet tender cake is preferred.
Pudding
  • 2 large boxes instant vanilla pudding or French vanilla For a richer taste, consider half vanilla and half cheesecake flavor.
Whipped Topping
  • 1 large tub Cool Whip or lightly sweetened homemade whipped cream Use homemade if serving the same day.
Fruit
  • 3-4 cups fresh strawberries, blueberries, pineapple chunks, or sliced peaches Canned fruit works, just ensure it is drained well.
Extras
  • to taste toasted coconut, chopped pecans, crushed cookies, or chocolate/caramel sauce Optional for added flair.

Method
 

Preparation
  1. Bake and cool the cake completely before cubing.
  2. Prepare pudding according to package instructions and chill until thick.
  3. Drain fresh fruit and pat dry to remove excess moisture.
Layering
  1. In a large glass bowl, start layering with cake cubes.
  2. Next, add a layer of pudding followed by a layer of fruit.
  3. Top with whipped topping and repeat the layers until all ingredients are used.
  4. Finish with a pretty layer of whipped topping on top.
Chilling
  1. Cover and refrigerate for 2 to 4 hours before serving.

Notes

For best results, reserve some fruit and cookie crumbs for garnish on top. This enhances the presentation and indicates the flavors inside.