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Punch Bowl Cake

A delightful and colorful dessert that layers cake, pudding, fruits, and whipped topping for an experience of sweetness and camaraderie.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the cake
  • 15.25 ounces yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
For the pudding and layers
  • 6.8 ounces instant vanilla pudding mix
  • 4 cups cold whole milk
  • 40 ounces crushed pineapple, well-drained
  • 4 medium bananas, sliced Ensure bananas are ripe but not overripe
  • 42 ounces cherry pie filling
  • 16 ounces whipped topping, thawed Light and airy
  • 1/3 cup chopped pecans For added crunch

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Spray a 9x13 baking dish with baker's spray.
  3. In a mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Blend until smooth.
  4. Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick comes out clean.
  5. Allow the cake to cool completely.
Layering
  1. In a separate bowl, mix the instant vanilla pudding and cold milk until thick.
  2. Cube the cooled cake and crumble half of it into a large bowl.
  3. Layer with half of the pudding, crushed pineapple, sliced bananas, cherry pie filling, and half of the whipped topping.
  4. Repeat with the remaining ingredients.
  5. Finish with a sprinkle of chopped pecans.
Chilling
  1. Cover the bowl and let it chill in the refrigerator for at least 2 hours.

Notes

Store leftovers tightly covered in the refrigerator for up to three days. For added flavor, consider adding fresh berries or coconut. Longer chilling will enhance flavor melding.