Description

Punch Bowl Cake is a layered dessert made with cake, pudding, fruit, and whipped topping, served in a large bowl for easy scooping and sharing. It’s perfect for potlucks and parties.

Ingredients

1 box yellow cake mix (plus ingredients to prepare)
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
1/2 cup chopped pecans or walnuts (optional)
Maraschino cherries for garnish (optional)

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Instructions

Prepare the yellow cake mix according to package instructions and allow it to cool completely.
In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened; set aside.
Crumble half of the cooled cake into the bottom of a large punch bowl.
Layer half of the cherry pie filling over the cake, followed by half of the drained crushed pineapple.
Spoon half of the prepared pudding over the fruit layer and spread evenly.
Top with half of the whipped topping.
Repeat layers with remaining cake, cherry pie filling, pineapple, pudding, and whipped topping.
Sprinkle chopped nuts on top and garnish with maraschino cherries if desired.
Refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

For variety, use chocolate or strawberry cake mix.
You can substitute vanilla pudding with banana or cheesecake flavor.
Letting the dessert chill overnight enhances flavor.
Use fresh fruits if preferred over canned.