Who says cakes need to be conventional? Meet the Punch Bowl Cake – a dessert that breaks traditional norms with its unique presentation and delectable layers. This crowd-pleaser dessert originates from the Southern United States, where it has been a staple at family gatherings and potlucks for decades. The beauty of this dessert is not just in its taste, but also in its appearance – served in a clear punch bowl, the colorful layers are visible and inviting. The combination of yellow cake, creamy vanilla pudding, tart cherry pie filling, sweet crushed pineapple, fluffy Cool Whip, tropical coconut, and crunchy pecans creates a symphony of flavors and textures that will leave you wanting more. Making the Punch Bowl Cake is as fun as eating it. The process is easy and requires no special baking skills. Plus, it’s a fantastic way to get the kids involved in the kitchen. So, why do I love this recipe? It’s simple – this cake is all about joy. It brings joy to the kitchen when you’re making it, joy to the table when you’re serving it, and joy to everyone who gets a spoonful of it.
Ingredients
- 18.5 oz. box yellow cake mix
- 1 large box instant vanilla pudding
- 20 oz. can cherry pie filling
- 20 oz. can crushed pineapple, drained
- 12 oz. container Cool Whip
- 6 oz. pkg. frozen coconut
- 1/2 c. chopped pecans
Layering Steps
- Make cake as directed in
- 2 layers.
- Make pudding as directed.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
Let’s Make a Punch Bowl Cake, Y’all!
Well, hello there, friends! Last weekend, I decided to put on my apron, channel my inner Julia Child (minus the French accent), and made a punch bowl cake. Yes, you heard it right. A cake in a punch bowl. Because who needs cake pans when you’ve got a punch bowl, right?
The Ingredients Gather
I dusted off my trusty box of 18.5 oz. yellow cake mix, a large box of instant vanilla pudding, a 20 oz. can of cherry pie filling (my personal favorite), a 20 oz. can of crushed pineapple (drained, because nobody wants a soggy cake), a 12 oz. container of Cool Whip, a 6 oz. package of frozen coconut, and 1/2 a cup of chopped pecans. I know what you’re thinking: coconut and pecans in a cake? But trust me, this combo is like the Beyoncé and Jay-Z of the cake world – unexpected but oh-so-good!
Baking the Yellow Cake
Now, the yellow cake box said to make it in two layers. But I thought, “Why not live a little?” and decided to make it in one big layer because the punch bowl deserves the spotlight. Let me tell you, trying to fit a whole cake into a punch bowl is like trying to squeeze into jeans after a Thanksgiving dinner – a challenge but not impossible!
Whipping Up the Vanilla Pudding
Making the vanilla pudding was as simple as following the instructions on the box. And I didn’t burn anything or set off the smoke detector, which is always a plus in my book. But let’s not talk about the time I almost turned my kitchen into a minor fire department attraction when I tried to flambe the cherries for my Black Forest cake.
The Layering Game
Next came the fun part, the layering. In went the cake, then the cherry pie filling, which, by the way, is a lot harder to spread evenly than you might think. It’s like trying to put sunscreen on a toddler – everywhere but where you want it to be.
Then came the crushed pineapple. Now, this is where things took an unexpected turn. The pineapple, once free of its can, decided it wanted to be everywhere but inside the punch bowl. It was a tropical explosion in my kitchen!
The Frosting Fun
On goes the Cool Whip, and let me tell you, there’s something oddly satisfying about plopping Cool Whip onto a cake. It’s like making a snowman, but less cold and more edible.
The Finale
The grand finale was the frozen coconut and pecans. I was feeling pretty proud until I realized the pecans were still whole. So, I pulled out my chopping skills, and after a few close calls with my fingers, I managed to chop those pecans. And voilà, the Punch Bowl Cake was born!
The Taste Test
Now, the best part – the taste test. I’m not one to toot my own horn, but this cake was a masterpiece! The combination of the yellow cake, vanilla pudding, cherry pie filling, pineapple, frozen coconut, and pecans was like a party in my mouth.
So, there you have it – the making of the Punch Bowl Cake. If I can do it, so can you! Happy baking, friends!
