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.
Video
Notes
Leave enough time to make it—you'll need to let the cake cool before layering it into the dish, and then let the assembled punch bowl cake chill for 1 hour before serving. Don't forget to thaw that whipped topping, too!
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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