Punch Bowl Cake
Punch Bowl Cake is an easy to make classic Southern dessert with delicious layers. You will love the wonderful flavors of fluffy cake, pudding, fruit, whipped cream and more.
Servings: 15
Calories: 524kcal
Ingredients
- 1 pkg yellow cake mix 18.25 ounces
- 2 pkgs instant vanilla pudding mix 5 ounces each
- 5 cups milk
- 6 bananas
- 2 cans crushed pineapple drained (20 ounces each)
- 2 cans cherry pie filling 21 ounces each
- 1 pkg frozen whipped topping thawed (16 ounces)
- ¼ cup chopped pecans
- 0.25 cup oil
- 2 eggs
Instructions
- Bake the yellow cake mix based on the package instructions in a 9X13 baking pan. Let the cake cool completely.
- Prepare the pudding by combining the 2 vanilla pudding mixes with the 5 cups of milk. Leave it to set for 30 minutes to thicken.
- Cut the cakes into smaller bite size pieces after they have reached room temperature.
- Put half of the cake pieces in a big bowl, then add half of the pudding on top, spreading it out evenly.
- Slice 3 bananas and lay them onto the layer of pudding. Follow it up with 1 can of pineapple, 1 can of the cherry pie filling and half of the whipped topping.
- Do the same steps with the ingredients that you have left.
- Finish it off with whipped topping and sprinkle it with chopped walnuts.
- Cover and refrigerate for at least 1 hour and then the cake is ready to serve and enjoy!
Notes
Store the leftovers, covered, in the refrigerator for up to 1-2 days.
Nutrition
Calories: 524kcal | Carbohydrates: 96g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 409mg | Potassium: 533mg | Fiber: 3g | Sugar: 53g | Vitamin A: 418IU | Vitamin C: 14mg | Calcium: 223mg | Iron: 1mg
