Real Recipes From Real Home Cooks ®

punch bowl cake

(1 rating)
Recipe by
Sundra Heard
Heflin, AL

I remembered having this as a kid. But no one was making it any more at any function. So I revised it for myself and now people want it all the time. So try it out at your next function - family, church, work. It serves a lot of folks.

(1 rating)
yield 10 +
prep time 30 Min
cook time 30 Min

Ingredients For punch bowl cake

  • 1 box
    yellow cake mix
  • 2 pkg
    cool whip topping
  • 1 box
    cheesecake pudding mix
  • 14oz can
    fruit cocktail, canned
  • 1
    banana, sliced
  • 1/4 c
    cherries, chopped
  • 1 c
    pecans, chopped, halved

How To Make punch bowl cake

  • 1
    Bake cake as directed on box in a 13 x 9 pan. Set aside.
  • 2
    In a large bowl, fix pudding mix as directed on box. Stir in on package of softened cool whip topping. Set in refrigerator to keep cool.
  • 3
    In another bowl, add can of drained fruit cocktail. Add banana, cherries, and 1/2 cup of pecans. Mix together. Set aside. May use any fresh fruit or Tropical fruit mix.
  • 4
    Cut your cake into 3 parts. In your Large punch bowl tear third of cake in bottom, layer with pudding mix, fruit, cake, pudding mix, fruit, cake. Make sure you end with cake.
  • 5
    Top cake with last container of cool whipped topping and sprinkle on 1/2 cup of pecans. Refrigerate until ready to serve. Refrigerate any leftovers.