My grandma’s recipe for punch bowl cake can be made with some simple ingredients. A vintage cake recipe that is perfect for a crowd, it’s made with cake mix, cherry pie filling, pineapple, coconut, and whipped topping. This dessert is always a crowd pleaser and a must try!

I grew up eating this old fashioned punch bowl cake at my grandma’s house when we would visit in the summer and just thinking about it brings back memories. It was one of her go-to desserts when she wanted to make something to feed a crowd.

She got this simple layered cake recipe from a church cookbook that they published every year. You could even call it a trifle. It’s made with layers of canned fruit, cake from a cake mix, creamy frozen whipped cream, and nuts. This nostalgic recipe is so simple to prepare and easy to customize to make your own.

My grandma’s recipe does not include pudding. This cake just uses whipped topping which I think helps to keep it a little lighter in flavor and texture.

If you would like more classic desserts be sure to check out this Robert Redford dessert, chess squares, cherries in the snow, and pineapple angel food cake.

Why you’ll love this recipe

• Comforting, nostalgic recipe – A classic dessert that
• Great for a crowd – I love serving this at potlucks, holidays, cookouts, and more.
• Simple to customize – Easy to make your own by changing the cake flavor, fruit, and toppings.

Ingredients

Super simple cherry punch bowl cake uses a few ingredients you might already have in your kitchen.

• Yellow cake mix – Use your favorite yellow cake mix like Betty Crocker or Duncan Hines.
• Eggs – Eggs are used to make the cake.
• Vegetable oil – Used to make the cake moist and tender. You can substitute with canola oil.
• Water – This helps to bring the cake together and keeps it light and fluffy.
• Crushed pineapple – Make sure to get the canned crushed pineapple in juice. You will want to drain off any excess juice.
• Cherry pie filling – Adds beautiful color and flavor to this dessert. You can substitute with different fruit like blueberry pie filling or strawberry pie filling.
• Coconut – Sweetened, shredded coconut adds a little tropical flavor.
• Whipped topping – Frozen whipped topping like Cool Whip, gives this layered dessert it’s creamy layer. Make sure to let it thaw in the refrigerator before making.
• Pecans – Adds a little crunch. You can substitute with walnuts or leave off the nuts completely if you prefer.

Variations

One of my favorite things about this punch bowl cake recipe is that you can make it your own with a few simple swaps.

• Chocolate punch bowl cake – Use chocolate cake
• Tropical punch bowl cake – I like to use a lemon cake,
• Strawberry style – Use angel food cake and sliced strawberries.
• Lemon punch bowl cake – Use lemon cake mix, lemon pudding, and fresh fruit like raspberries and blueberries.

How to make punch bowl cake

Step one: Begin by making the cake. Prepare and bake the cake according to the cake box. Mix together cake mix, eggs, vegetable oil, and water. Pour the batter in a greased 9 x 13 baking pan and bake according to the box.

Step two: Let the cake completely cool off. I like to cut the cake into small cubes but you can also just crumble it up. Place half of the cake into a punch bowl or large glass bowl. Press down on the cake to try and make it an even layer.

Step three: Spread half of the can of cherry pie filling over the cake. Next, spread half of the drained, crushed pineapple over the cherries.

Step four: Add half of the shredded coconut, and then spread half of the Cool Whip. Repeat the layers.

Step five: Top with the pecans. Serve immediately or cover and chill in the refrigerator until ready to eat.

Heather’s recipe tips

• Make sure to let the cake completely cool before assembling the punch bowl cake.
• Press the cake pieces down to make an even layer that you can spread the cherry pie filling on.
• Let the Cool Whip thaw in the refrigerator or out on the counter before preparing. This makes it easier to spread.
• Drain the crushed pineapple well. I like to put mine in a fine mesh sieve and press down on it to squeeze out as much liquid as possible. This will help not make the cake watery.
• I recommend letting the dessert chill for at least 2 hours before serving. It lets the flavors come together.

Storage

Store: Cover and store the dessert in the refrigerator. It will last up to 3 days before getting too soggy.

Make-ahead: You can prepare the dessert a day ahead of time if needed. Just be sure to keep in the refrigerator until ready to eat.

FAQ’s

More easy cake recipes

• Do nothing cake recipe
• Apricot nectar cake
• Honey bun cake
• Chocolate cherry cake