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Punchbowl Cake

Punchbowl Cake recipe image
This vibrant Punchbowl Cake is a no-bake dessert masterpiece that brings together sweet yellow cake crumbs, juicy crushed pineapple, and creamy vanilla pudding. Layered with cherry pie filling, toasted pecans, and coconut, it offers a delightful mix of textures and tropical flavors. Perfect for potlucks, summer gatherings, or when you need an impressive yet easy centerpiece. The cool whip adds a light, airy finish that balances the sweetness of the cake and fruit. It&# 226;ÂÂs a nostalgic favorite thatâÂÂs simple to assemble and always a crowd-pleaser.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 48.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Punchbowl Cake is a no-bake dessert masterpiece that brings together sweet yellow cake crumbs, juicy crushed pineapple, and creamy vanilla pudding. Layered with cherry pie filling, toasted pecans, and coconut, it offers a delightful mix of textures and tropical flavors. Perfect for potlucks, summer gatherings, or when you need an impressive yet easy centerpiece. The cool whip adds a light, airy finish that balances the sweetness of the cake and fruit. It&# 226;ÂÂs a nostalgic favorite thatâÂÂs simple to assemble and always a crowd-pleaser.
Ingredients
  • 1 Box Yellow cake mix
  • 1 lg Can crushed pineapple, drained
  • 2 small boxes Instant vanilla pudding
  • 1 can Coconut flakes
  • 1 cup Pecans, chopped
  • 2 (8 oz.) cans Cherry pie filling
  • 2 (8 oz.) containers Cool Whip
  • 1 jar Maraschino cherries
  • 2 Bananas Sliced
Directions
  1. 1
    Preheat oven to 350ðF (175ðC) and bake yellow cake mix according to package directions.
  2. 2
    Allow the cake to cool completely, then crumble it into fine crumbs.
  3. 3
    Prepare instant vanilla pudding according to package directions and let it set.
  4. 4
    Drain the crushed pineapple well and slice the bananas.
  5. 5
    In a large clear punch bowl, layer half of the cake crumbs.
  6. 6
    Spread half of the prepared vanilla pudding over the cake crumbs.
  7. 7
    Add half of the cherry pie filling, half of the pineapple, and half of the sliced bananas.
  8. 8
    Dollop half of the Cool Whip over the fruit layers.
  9. 9
    Sprinkle half of the coconut and pecans over the Cool Whip.
  10. 10
    Repeat the layers with the remaining cake crumbs, pudding, pie filling, pineapple, bananas, Cool Whip, coconut, and pecans.
  11. 11
    Garnish with maraschino cherries and reserve a few coconut flakes and pecans for extra topping if desired.
  12. 12
    Refrigerate for at least 2 hours to allow flavors to meld before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 48.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 10.7g4%
Dietary Fiber 0.3g2%
Sugars 0.4g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: punchbowl cake, layered dessert, pineapple, vanilla pudding, cool whip, cherry pie filling, yellow cake mix, party dessert, no bake, potluck recipe, tropical flavors, easy dessert
Read it online: https://www.chefs-mate.com/recipe/punchbowl-cake/