Punch Bowl Cake: A Deliciously Creamy Southern Dessert Recipe
Punch Bowl Cake is a luscious Southern dessert featuring layers of moist yellow cake, creamy vanilla pudding, fresh bananas, crushed pineapple, cherry pie filling, coconut flakes, and pecans. Chilled and topped with whipped topping and garnished with cherries, this sweet treat is perfect for gatherings and potlucks.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 9 hrs 30 mins
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
For the Cake:
- Baking spray
- 1 (15 1/4-oz.) package yellow cake mix
- 5 cups whole milk
For the Pudding:
- 2 (5.1-oz.) packages vanilla instant pudding and pie filling mix
For the Layers:
- 4 cups sliced bananas (from 7 medium [6 oz.] bananas), divided, plus more for garnish
- 2 (20-oz.) cans crushed pineapple, drained and divided
- 2 (21-oz.) cans cherry pie filling, divided
- 1 1/2 cups sweetened coconut flakes (from 1 [14-oz.] bag), divided, plus more for garnish
- 1 1/2 cups roughly chopped fresh pecans, divided, plus more for garnish
- 1 (16-oz.) container frozen whipped topping, thawed
- Whole red maraschino cherries with stems for garnish
Instructions
- Cook Cake: Preheat the oven to 350°F (175°C). Spray a 13- x 9-inch baking pan with baking spray. Prepare the yellow cake mix according to the package instructions using the whole milk. Pour the batter into the prepared pan and bake as directed. Once baked, allow the cake to cool completely in the pan on a wire rack for about 30 minutes.
- Make Pudding: While the cake cools, vigorously whisk together the instant vanilla pudding mix and whole milk in a large bowl for about 2 minutes until slightly thickened. Let the mixture stand for approximately 5 minutes until it soft sets.
- Cut Cake: After the cake has cooled, cut it into 1-inch cubes. You should have approximately 14 cups of cake cubes in total.
- Start Cake Layers: In a large 2-gallon punch bowl, place half of the cake cubes (about 7 cups) in an even layer. Spoon half of the pudding mixture (about 2 1/2 cups) over the cake cubes, spreading it evenly to the edges of the bowl. Arrange 2 cups of the banana slices over the pudding layer evenly. Then layer 1 can of crushed pineapple followed by 1 can of cherry pie filling on top of the bananas. Sprinkle 3/4 cup each of the sweetened coconut flakes and chopped pecans evenly over the pie filling.
- Chill Cake and Repeat Layers: Repeat the entire layering process starting with the remaining cake cubes and ending with the whipped topping on top. Cover the punch bowl with plastic wrap and chill in the refrigerator for at least 8 hours or up to 24 hours, allowing the flavors to meld and the pudding to fully set.
- Garnish and Serve: Just before serving, garnish the top of the punch bowl cake with whole red maraschino cherries with stems, additional banana slices, coconut flakes, and chopped pecans. Serve cold and enjoy this creamy, fruity Southern dessert.
Notes
- Ensure the cake is completely cooled before cutting to maintain shape and prevent crumbling.
- Drain the crushed pineapple thoroughly to avoid excess moisture making the dessert soggy.
- Use fresh bananas for best flavor and slice them just before layering to prevent browning.
- Chilling for at least 8 hours is crucial to allow the pudding to set properly and flavors to blend.
- This dessert is best served cold and within 24 hours for optimal freshness.
- Store leftovers covered in the refrigerator for up to 2 days.
