Blueberry Punch Bowl Cake
Dive into dessert heaven with this irresistible Blueberry Punch Bowl Cake, a no-fuss layered delight that’s as beautiful as it is delicious. Featuring tender vanilla cake cubes, creamy layers of pudding mixed with tangy cream cheese, and luscious blueberry pie filling, this dessert is a perfect harmony of fruity and creamy flavors. Topped with fluffy whipped topping and optional fresh blueberries for a burst of freshness, this indulgent trifle-style treat is ideal for parties, potlucks, or anytime you need a show-stopping dessert. Quick to prepare and easy to assemble, this recipe requires minimal effort yet delivers maximum flavor and visual appeal. Impress your guests with this chilled, crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 1 box Vanilla cake mix (or pre-made vanilla cake)
- 2 cans Blueberry pie filling
- 2 packages Instant vanilla pudding mix
- 4 cups Milk
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 16 ounces Whipped topping (e.g., Cool Whip)
- 1 cup Fresh blueberries (optional for garnish)
Instructions
If using a cake mix, prepare and bake the vanilla cake according to the package instructions. Allow it to cool completely before proceeding. If using pre-made vanilla cake, skip this step.
Prepare the instant vanilla pudding by whisking together the pudding mix and milk in a large bowl. Let it sit for about 5 minutes to thicken.
In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth. Stir in the vanilla extract.
Fold the cream cheese mixture into the prepared pudding, mixing until fully combined.
Cut the vanilla cake into small cubes or chunks.
In a large punch bowl or trifle dish, assemble the dessert in layers. Start by placing a layer of cake cubes at the bottom.
Spread a layer of the pudding and cream cheese mixture over the cake cubes.
Add a layer of blueberry pie filling over the pudding.
Repeat the layers until all ingredients are used, finishing with a layer of whipped topping on top.
Garnish the top with fresh blueberries for an extra touch of flavor and decoration, if desired.
Chill the assembled punch bowl cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 74.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 189 mg | 15% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 345 mg | 7% | |
*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.
