Punch Bowl Recipe

No ratings yet

This old-fashioned punch bowl cake recipe is simple and delicious. A wonderful layered dessert to serve at holidays, potlucks, and more.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: punch bowl cake

Servings:

Prepare and bake the cake according to the instructions on the cake box. Mix together the cake mix, eggs, vegetable oil, and water. Pour the batter in a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
Bake the cake according to the box directions. Let it completely cool before assembling the punch bowl cake.

Cut the cake into small cubes or crumble the cake and place half of the baked cake into a punch bowl or large glass bowl. Press down slightly on the cake to make it into a layer.
Spread half of the cherry pie filling over the cake layer.
Spread half of the drained crushed pineapple of the cherries.
Sprinkle half of the shredded coconut over the pineapple.
Spread half of the Cool Whip over the coconut.
Repeat the layers, cake, cherries, pineapple, coconut, and Cool Whip.
Finally, sprinkle the nuts over the Cool Whip.
Serve immediately or cover and refrigerate until ready to eat.

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.