Easy Punch Bowl Cake
We'll take a few shortcuts to create an easy punch bowl cake made with layers of cake, pudding, fruit, cherry pie filling, and whipped topping.
Ingredients
- 1 yellow or white cake mix
- 1 large box (5.1 oz) instant vanilla pudding
- 3 cups milk
- 1 can (20 oz) pineapple tidbits, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 can (21 oz) cherry pie filling
- 1 carton (8 oz) whipped topping, thawed
- 2 tablespoons chopped pecans
Instructions
- Bake cake mix according to package directions. You can either use a 13x9 inch dish or the two 8–9 inch round options.
- Let the cake cool completely and cut into 1 inch pieces.
- In a large bowl, whisk together the instant vanilla pudding and the milk. Let sit for 10 minutes to firm up a bit.
- Place half of the cake cubes in a punch bowl or large trifle dish. Top with half of the vanilla pudding mixture.
- Top with half of the cherry pie filling, then half of the pineapple tidbits and half of the mandarin oranges.
- Repeat with the remaining cake, vanilla pudding, cherry pie filling, pineapple, and mandarin oranges.
- Top with the whipped topping, then sprinkle the pecans on top.
- Refrigerate for 1 hours before serving.
Notes
You can prepare this cake up to 8 hours in advance of serving it. Cover with plastic wrap and keep in the refrigerator.
You can substitute sliced bananas or sliced fresh strawberries for the mandarin oranges.
Nutrition
Calories: 250kcalCarbohydrates: 52gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 298mgPotassium: 199mgFiber: 2gSugar: 28gVitamin A: 274IUVitamin C: 9mgCalcium: 141mgIron: 1mg
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