Awesome Punch Bowl Cake
Indulge in the vibrant layers of this Awesome Punch Bowl Cake, a show-stopping dessert that's as easy to make as it is delightful to eat. Perfect for parties or potlucks, this no-fuss trifle combines moist crumbled yellow cake, creamy vanilla pudding, and an array of fresh and fruity layers including sliced strawberries, bananas, and crushed pineapple. Topped with a cloud of whipped topping, a generous sprinkle of chopped pecans, and festive maraschino cherries, this dessert is a feast for both the eyes and the taste buds. Prepared in just 30 minutes, this crowd-pleasing recipe brings together classic ingredients for a refreshingly rich and fruity punch bowl treat. Serve chilled for the ultimate sweet ending to any gathering! Keywords: Punch Bowl Cake, trifle, layered dessert, fruit trifle, party dessert, easy cake recipe.
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 1 box (3.4 oz) Instant vanilla pudding mix
- 2 cups Milk
- 1 can (20 oz) Crushed pineapple
- 2 cups, sliced Strawberries
- 2 large Bananas
- 16 oz Whipped topping
- 1 cup Chopped pecans
- 0.5 cup Maraschino cherries
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Prepare the yellow cake mix according to the package instructions by combining the cake mix, eggs, vegetable oil, and water. Pour the batter into the prepared baking dish.
Bake the cake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the vanilla pudding by whisking the pudding mix and milk together in a medium bowl. Let it set in the refrigerator for a few minutes until it thickens.
Once the cake has cooled, crumble it into small pieces using your hands or a fork.
In a large punch bowl or trifle dish, layer the ingredients as follows: start with a layer of crumbled cake, followed by a layer of pudding, a layer of crushed pineapple, a layer of sliced strawberries, a layer of sliced bananas, and a layer of whipped topping. Repeat the layers until the bowl is full.
End with a final layer of whipped topping. Sprinkle the chopped pecans evenly over the top and decorate with maraschino cherries for a festive touch.
Refrigerate the punch bowl cake for at least 2 hours to allow the flavors to meld together.
Serve chilled with a large spoon to scoop out the delicious layers.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 43.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
