Go Back

Southern Punch Bowl Cake

A beautiful, easy-to-make layered dessert that combines soft cake, creamy pudding, juicy fruit, and whipped topping, creating a delightful and impressive treat for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert, Party Food
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 box yellow cake mix Or use angel food or pound cake.
Creamy Layer
  • 2 cups instant vanilla pudding Prepare according to package instructions.
  • 2 cups whipped topping Can use homemade or store-bought.
Fruit Toppings
  • 2 cups fresh strawberries Can substitute with pineapple, peaches, or cherries.
Optional Toppings
  • 1/2 cup toasted coconut For added crunch.
  • 1/2 cup chopped pecans For garnish.

Method
 

Preparation
  1. Prepare the yellow cake mix according to package instructions and let it cool.
  2. Once cooled, cut the cake into small cubes.
Layering
  1. In a clear glass punch bowl, layer the cake cubes, followed by a layer of pudding, then a layer of fruit.
  2. Repeat the layering process until all ingredients are used, finishing with whipped topping on top.
Final Touches
  1. Sprinkle toasted coconut and chopped pecans on top for garnish.
  2. Cover and chill until ready to serve, ideally within 24 hours.

Notes

Keep assembled cake chilled and covered with plastic wrap to avoid odors. Best enjoyed fresh within 24 hours, but can be stored for up to 3 days.