Mrs. David's Garden Seeds®

Punch Bowl Cake

Here is the recipe for punch bowl cake that my mother-in-law gave to me over 35 years ago after I first joined the family. This cake looks fancy enough for a holiday like Thanksgiving or Christmas but can be served year round for any occasion.

Every time I make it for a potluck, it is a hit! This truly is a delicious, layered cake that you serve in bite sized pieces from a beautiful punch bowl.

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Punch Bowl Cake Ingredients

  • One cake mix of any color and all of the ingredients to bake it. It needs to be baked in two layers. I prefer to use yellow cake and you will usually need 1/4 cup of oil and two eggs to bake it. Once baked, let it cool and then cut it up into bite sized pieces.
  • Two 3.5 ounce boxes of instant vanilla pudding prepared. That means you will need milk to prepare it.
  • Two 10 ounce cans of crushed pineapple, drained.
  • One 10 ounce can of cherry pie filling.
  • One 16 ounce tub of whipped topping like Cool Whip.
  • Finely chopped pecans, as many or as few as you like to sprinkle on top of your finished cake.
  • Maraschino cherries.

Punch Bowl Cake Recipe

First, prepare your cake mix to bake. Grease and flour or spray with Baker's Joy two round layer cake pans, either eight or nine inches. Bake the cake in those pans until done. Let the two layers cool in the pans. When they are cooked, you can take them out on plates and cut them up into one inch squares or bite sized pieces.

While your cake is baking in the oven, prepare the two packages of instant vanilla pudding and chill it in the refrigerator.

Drain the cans of crushed pineapple. The liquid will not be needed for this punch bowl cake recipe.

In the bottom of your punch bowl, place half of the cut up cake pieces. Spoon half of the prepared pudding over the cake pieces in the punch bowl.

Spoon half of the crushed pineapple over the pudding in the punch bowl.

Now put the other half of the cake pieces on top of the crushed pineapple in the punch bowl.

Next, put the rest of the prepared pudding over the cake pieces.

Mix the leftover pineapple in a bowl with the cherry pie filling. Then place the pineapple-cherry mixture over the pudding.

Spread the whipped topping all over the pineapple-cherry mixture. Sprinkle pecans over the whipped topping and add Maraschino cherries to the top.

Keep refrigerated until ready to serve. Grab some quickly because this goes super fast. You will not have leftovers to take home!

Return from Punch Bowl Cake to Our Favorite Recipes

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Hi! I am Juanita aka Mrs. DGS. This photo was taken in our commercial kitchen during a potluck.Hi! I am Juanita aka Mrs. DGS. This photo was taken in our commercial kitchen during a potluck.
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