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punch bowl cake finished

Cherry Vanilla Punch Bowl Cake Recipe

Kitchen Ready Betty
Whip up the ultimate crowd-pleasing dessert with this incredibly easy cherry vanilla punch bowl cake. By relying on simple shortcut ingredients, you get a gorgeous, scoopable layered treat that tastes completely from scratch.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American, Southern
Servings 15
Calories 391 kcal

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

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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; cool.
  • 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.

Notes

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!).
This cake tastes best when it's had a chance to sit in the fridge for at least 8 hours. Plan on serving it within 12-24 hours. After that time, the longer it sits, the soggier it will get.
Frozen whipped topping is much more stable than canned or homemade and is the better choice for this recipe.

Nutrition

Calories: 391kcalCarbohydrates: 70gProtein: 4gFat: 11.5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 375mgPotassium: 187mgFiber: 1gSugar: 29gVitamin A: 295IUVitamin C: 3mgCalcium: 150mgIron: 1mg
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