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Punch Bowl Recipe

Punch Bowl Recipe
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★★★★★

5.3 from 23 reviews

This Punch Bowl Cake recipe is a deliciously layered dessert featuring moist yellow cake, sweet cherry pie filling, juicy crushed pineapple, tropical shredded coconut, creamy Cool Whip, and crunchy pecans. A perfect make-ahead treat for parties and family gatherings that combines fruity flavors with creamy and crunchy textures in every bite.

Ingredients

Scale

Cake

  • 1 box yellow cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water

Filling and Toppings

  • 1 (21 ounce) can cherry pie filling
  • 1 (20 ounce) can crushed pineapple (drained well)
  • 1 (14 ounce) bag angel flake coconut (sweetened shredded coconut)
  • 1 (16 ounce) Cool Whip (thawed)
  • ¼ cup chopped pecans

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, 3 eggs, ⅓ cup vegetable oil, and 1 cup water. Mix until the batter is smooth and fully blended.
  2. Bake the Cake: Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour the batter evenly into the prepared pan. Bake according to the time and temperature instructions on the cake mix box, usually about 30-35 minutes at 350°F (175°C). Let the cake cool completely after baking.
  3. Prepare the Punch Bowl Layers: Once the cake has cooled, cut it into small cubes or crumble it into pieces. Place half of the cake cubes evenly in the bottom of a large punch bowl or glass serving bowl and press gently to form a layer.
  4. Add Cherry Pie Filling: Spoon half of the cherry pie filling evenly over the cake layer in the bowl.
  5. Add Crushed Pineapple: Drain the crushed pineapple well, then spread half of it over the cherry pie filling layer.
  6. Sprinkle Coconut: Evenly sprinkle half of the sweetened shredded angel flake coconut on top of the pineapple layer.
  7. Spread Cool Whip: Spread half of the thawed Cool Whip over the coconut layer to create a creamy topping.
  8. Repeat the Layers: Repeat the layering process with the remaining cake cubes, cherry pie filling, crushed pineapple, shredded coconut, and Cool Whip, building the dessert up layer by layer.
  9. Add the Nuts: Finally, sprinkle the ¼ cup of chopped pecans evenly over the top layer of Cool Whip for added texture and flavor.
  10. Chill or Serve: You can serve the punch bowl cake immediately or cover it and refrigerate for a few hours or overnight to let the flavors meld. Serve chilled for the best taste and texture.

Notes

  • Ensure the pineapple is well drained to prevent the dessert from becoming soggy.
  • You can substitute walnuts or almonds for pecans if preferred.
  • This dessert is best served chilled, so refrigerate it for at least 1-2 hours before serving if possible.
  • For a more tropical flavor, add a splash of coconut milk to the Cool Whip layer.
  • Use fresh chopped pecans for optimal crunch and freshness.
  • This recipe can be made a day ahead and refrigerated until ready to serve.

Nutrition

Keywords: Punch Bowl Cake, Layered Cake Dessert, Cherry Pineapple Cake, Easy Party Dessert, No-Fuss Cake Recipe

Find it online: https://cheframiflavor.com/punch-bowl-recipe/