Holiday Punch Bowl Cake
A festive Southern favorite made with layers of moist cake, creamy pudding, fruit, and whipped topping. Perfect for holidays and make-ahead gatherings.
Servings
10–12 servings
Prep Time
25 minutes
Chill Time
2–4 hours (or overnight)
Ingredients
15.25 oz yellow cake mix
1 cup water
½ cup vegetable oil
3 large eggs, room temperature
6.8 oz instant vanilla pudding mix
4 cups cold whole milk
40 oz crushed pineapple, well-drained
4 medium bananas, sliced
42 oz cherry pie filling
16 oz whipped topping, thawed
⅓ cup chopped pecans (optional)
Instructions
1. Bake the Cake
Preheat oven according to cake mix directions (usually 350°F / 175°C).
In a large bowl, combine cake mix, water, oil, and eggs.
Beat with a mixer for about 2 minutes until smooth.
Pour into a greased 9×13-inch baking pan.
Bake according to package directions.
Remove from oven and let cool completely.
2. Prepare the Pudding
In a large bowl, whisk together the instant pudding mix and cold milk.
Whisk for 2 minutes until thickened.
Refrigerate for 5–10 minutes to set slightly.
3. Assemble the Punch Bowl Cake
Use a large punch bowl or trifle dish.
Cut or crumble the cooled cake into bite-sized pieces.
Place half of the cake in the bottom of the bowl.
Spoon half of the pudding over the cake.
Add half of the pineapple, spreading evenly.
Add half of the banana slices.
Spoon half of the cherry pie filling over the fruit.
Spread half of the whipped topping on top.
🔁 Repeat all layers once more, ending with whipped topping.
4. Garnish & Chill
Sprinkle chopped pecans on top (optional).
Cover and refrigerate for at least 2 hours, preferably overnight.
Tips
Add bananas just before serving if making more than 24 hours ahead.
You can substitute strawberries or blueberries for variety.
Serve chilled for best flavor and texture.
