In this easy Punch Bowl Cake Recipe, fluffy yellow cake mix is layered with sweet cherry pie filling, creamy vanilla pudding, and sweet whip. A Southern classic, this light and refreshing, simple dessert is perfect for a crowd at summer picnics, potlucks and parties.
It just wouldn't be a summer get together without this sweet and creamy, cherry punch bowl cake.
This is the ultimate easy dessert recipe because it uses a cake mix, canned cherries, instant pudding, and Cool Whip. It's similar to Chocolate Covered Cherry Cake, but even easier to make.
But what I like about it best is how customizable it is. You can use a different flavored cake mix, fresh fruit, more canned fruit, nuts, and even a different flavored pudding--and it always comes out tasting great.
This is always such a hit at parties because of its attractive look, and because of its variety of textures and flavors that are both refreshing and delicious.
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👪Why you'll love it
| Easy- With a ton of shortcuts, this is a simple recipe that's easy to whip together. It also doesn't take a lot of time. No complicated ingredients- Many of the ingredients you most likely already have on hand. They're also easy to find at the grocery store. Feeds a crowd- You can easily get 15 servings out of this punch bowl cake, making it the perfect choice for picnics, parties, baby showers and more. |
🥘Ingredients
- butter cake mix- Duncan Hines' Butter Golden cake mix is preferred for this recipe because of its buttery flavor; this is also one of the few companies that still has at least 15 oz. in the box
- cake mix ingredients- you will need eggs, oil and water to prepare the cake; check the box for quantities
- vanilla instant pudding- do not use cook and serve
- milk- I typically use skim, but any percentage will do
- cherry pie filling- I sometimes use light to save calories and it tastes fine
- frozen whipped topping- thaw this ahead of time; I typically use light Cool Whip
See recipe card for quantities.
🔪Instructions
For a complete set of instructions, see the recipe card below.
- Step 1: Prepare and bake the yellow cake mix according to package directions. Cool; then cut the cake into small squares.
- Step 2: Place half of the cake squares into a large punch bowl. Then add half of the prepared vanilla pudding.
- Step 3: Add half of the cherry pie filling, followed by half of the whip.
- Step 4: Repeat all layers once more. Garnish with a few reserved cherries.
Hint: To save time, make the pudding while the cake is baking. Allow it to firm up in the fridge before using it in the recipe.
🥣Substitutions
- Cake mix - this recipe also tastes excellent with chocolate cake mix; you can also make your own cake
- Pudding - lemon and cheesecake pudding is also good with this punch bowl cake
- Canned fruit - swap the cherry pie filling for blueberry filling or strawberry filling
📖Variations
- Classic - add a 20 oz. can of crushed pineapple (drained) and ½ cup of crushed nuts (walnuts or pecans work well)
- Black Forrest - use chocolate cake mix and chocolate pudding
- Patriotic - instead of canned cherries, layer fresh strawberries and fresh blueberries; this is perfect for Memorial Day, 4th of July and Labor Day picnics
See Ooey Gooey Butter Cake for another great tasting recipe that uses yellow cake mix.
🍽Equipment
- large mixing bowl
- hand mixer
- spouted measuring cup
- 13x9 metal pan, lightly greased
- 4 quart punch bowl, trifle bowl, or mixing bowl
- small mixing bowl
- whisk
- non-scratch knife
🍶Storage
Refrigerate a minimum of 2 hours before serving. Good for 2-3 days, but the longer it sits, the soggier it gets. Keep refrigerated.
This Punch Bowl Cake Recipe is not suitable for freezing.
💭Top tip
Don't overbake the cake! If it gets too dry, it will not only be messier to cut, its texture won't be as pleasing with all the other moist ingredients. It also won't be able to absorb the other flavors in the cake as well (which is what makes this recipe so good!).
🗨️FAQ
Make sure it's covered when in the refrigerator. You can use a lid or plastic wrap.
You can use a large mixing bowl or trifle bowl. You can also layer it in a 13x9 glass dish.
A minimum of 2 hours, but letting it sit overnight is better so the cake can absorb more of the flavors. I wouldn't have it sit more than 12-24 hours before serving though, especially if you added fresh fruit.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite summer desserts to serve with Punch Bowl Cake Recipe:
📋Recipe
Punch Bowl Cake Recipe
Equipment
- large mixing bowl
- hand mixer
- spouted measuring cup (2 cup capacity)
- 13x9 metal pan (lightly greased)
- 4 quart punch bowl, trifle bowl, or glass mixing bowl
- small mixing bowl
- whisk
- non-scratch knife
Ingredients
- 1 box butter cake mix Duncan Hine's preferred
- eggs, oil, water varies per brand; check the box for quantities and measurements
- 6 oz. vanilla instant pudding family size
- 2 cups milk I typically use skim, but any percentage will do
- 2 (22 oz. cans) cherry pie filling divided; reserve a few for garnish
- 12 ounces frozen whipped topping thawed; divided
Instructions
- Prepare and bake cake mix according to package directions; bake.
- Prepare pudding mix according to package directions while cake is baking; refrigerate.
- After cake is completely cooled, cut the cake into small squares; place half into the bottom of a punch bowl, trifle bowl, or large glass mixing bowl.
- Top with layers of half the pudding, cherry pie filling, and whip.
- Repeat the layers using the remaining cake, pudding, cherry pie filling, and whip.
- Garnish with a few reserved cherries.
- Cover and refrigerate a minimum of 2 hours before serving.
- Store leftovers in a covered container. Keep refrigerated and enjoy within 2-3 days.
Sheila R. says
Made this for a summer picnic and it was devoured! It really does taste better after sitting for a day in the fridge.
Kitchen Ready Betty says
Yes! When you let it sit overnight, it gives a chance for the cake to absorb all the great flavors in this cherry punch bowl cake.