Saturday Share Recipe - Punch Bowl Cake

Believe it or not, we’re just 2 1/2 months away from Thanksgiving. From then through New Year’s Day, it’s going to be a marathon of cleaning and cooking and getting ready for holiday guests.

I take the easy way out and start planning now—gifts, who’s arriving and when, who’s sleeping where, what kind of meals do I need to prepare, etc.

Meal planning is easy when done in advance. I make out menus for breakfast, lunch, and dinner because if I know what to cook, shopping for ingredients is much easier.

Also, I like to make easy entrees and desserts. One of the easiest and really delicious desserts is Punch Bowl Cake because it’s easy to make, easy to change the flavor profile by switching the pudding and fruit to other types, easy to serve—with a spoon instead of having to slice it—and it’s really tasty. If you think about it, Punchbowl Cake is merely a  trifle.

Make pudding often? Buy in quantity.

PUNCH BOWL CAKE

Ingredients

1 boxed yellow cake mix

2 packages of vanilla pudding mix (instant or the kind you cook) I use the large so I have plenty of pudding for the layers. Any leftovers, the kids eat.

16 ounces whipped cream

1 can crushed pineapple, drained

4 sliced bananas

Chopped pecans, fresh or toasted. (Toasted with a caramel glazing is really good.)

1 can cherry or strawberry pie filling (To my surprise, it’s much cheaper at Amazon.)

Directions

1. Bake the yellow cake according to the box direcctions. Let it cool completely. Either cut it into cubes or tear it into bite-sized pieces.

At Amazon

2. Prepare the vanilla pudding according to the boxes’ instructions. If using instant pudding, let it set up. If using the kind you cook—which I think has a better flavor—make it and let it cool to room temperature.

3. In another bowl, lightly mix the crushed pineapple, sliced bananas, and the pie filling.

4. In a punch bowl or a large clear bowl—so you can see the layers—begin to build the cake.

5. Layer 1 is the cake pieces placed at the bottom.

6. Layer 2 is the vanilla pudding spooned and smoothed over the cake pieces.

7. Layer 3 is the fruit mixture.

8. Layer 4 is the whipped cream.

9. Repeat the layers, finishing with whipped cream as the last layer. Garnish with the chopped pecans.

10. Cover and refrigerate at least 4 to 8 hours or overnight so flavors meld together.

OPTIONS TO MIX AND MATCH

Pudding mix can be vanilla, lemon, pistachio, or chocolate.

Nuts can be pecans, walnuts, macadamia, or pistachios. You can also use chocolate chips if using chocolate pie filling.

Fruit can be bananas, peaches, nectarines, stewed apples, dark sweet cherries.

Pie filling can be cherry, peach, strawberry, apple, or blueberry.

Whipped cream can be Cool Whip, but I personally don’t like the taste of Cool Whip.

TAKEAWAY TRUTH

If you like trifles, you’ll love this dessert that serves a crowd which makes it perfect for parties and big dinnerss.

Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves

Source: https://slingwords.blogspot.com/2026/09/saturday-share-recipe-punch-bowl-cake.html