Punch Bowl Cake
Dive into pure dessert bliss with this show-stopping Punch Bowl Cake, a no-fuss layered masterpiece that's perfect for potlucks, parties, or picnics. This crowd-pleasing dessert begins with a moist yellow cake that's crumbled and layered with vibrant crushed pineapple, luscious strawberry pie filling, creamy vanilla pudding, and fluffy whipped topping. Finished with a sprinkle of crunchy pecans and optional fresh strawberry slices for a pop of color, this dessert is as visually stunning as it is irresistible. The best part? It's super simple to make, requiring just 20 minutes of prep time before assembling in a punch bowl or trifle dish for a beautiful presentation. Chill it in the fridge to let the flavors meld, then serve up big scoops of this delightfully indulgent treat. Whether you're seeking an easy layered dessert, a potluck favorite, or a fruity trifle recipe, this Punch Bowl Cake is guaranteed to steal the show!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 20 ounces Crushed pineapple (drained)
- 21 ounces Strawberry pie filling
- 3.4 ounces Instant vanilla pudding mix
- 2 cups Milk
- 16 ounces Whipped topping (thawed)
- 1 cup Chopped pecans
- 1 cup Fresh strawberries (sliced, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Prepare the yellow cake mix according to the instructions on the box, combining the cake mix, eggs, vegetable oil, and water in a large mixing bowl.
Pour the prepared cake batter into the baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Once cooled, crumble the cake into small pieces and set aside.
In a medium mixing bowl, prepare the instant vanilla pudding mix by whisking it with the milk until thickened. Set aside.
In a large punch bowl or trifle dish, assemble the dessert by layering the ingredients. Start with a layer of crumbled cake pieces to cover the bottom of the bowl.
Spread a layer of crushed pineapple over the cake, followed by a layer of strawberry pie filling.
Spoon a layer of vanilla pudding over the fruit, then spread a layer of whipped topping.
Repeat the layers (cake, pineapple, strawberry pie filling, pudding, whipped topping) until all ingredients are used, ending with a generous layer of whipped topping on top.
Sprinkle the chopped pecans over the final layer of whipped topping. If desired, garnish with fresh sliced strawberries for extra presentation.
Chill the punch bowl cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Serve with a large spoon, scooping down to include all the delicious layers in each serving. Enjoy!
Nutrition Facts
Calories |
5569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.0 g | 383% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 672.5 g | 245% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 446.1 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 1611 mg | 124% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3198 mg | 68% | |
*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.
