Punch bowl cake, a creamy, sweet Southern dessert, is one of a kind.
What Is a Punch Bowl Cake?
What Are the Origins of the Punch Bowl Cake?
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The “bowl cake” became a reliableand delightfulway to feed and entertain a crowd without breaking the bank.
Since then, it has become a go-to-favorite for parties, potlucks, and community gatherings for good reason.
Plus, no trifle dish is required.
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
All you need is a big bowl and lots of hungry people.
The texture will be softer, but it’ll still be delicious.
Ingredients
Baking spray
1(15 1/4-oz.
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)pkg.yellow cake mix(such as Pillsbury)
5cupswhole milk
2(5.1-oz.
bananas), divided, plus more for garnish
2(20-oz.
)canscrushed pineapple, drained and divided
2(21-oz.
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)canscherry pie filling, divided
1 1/2cupssweetened coconut flakes(from 1 [14-oz.]
Prepare cake in a 13- x 9-inch baking pan according to package directions.
Let cool completely in baking pan on a wire rack, about 30 minutes.
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Let stand until soft set, about 5 minutes.
Cut cake:
Cut cooled cake into 1-inch cubes (about 14 cups total).
Arrange 2 cups of the banana slices in an even layer over pudding layer in punch bowl.
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Top banana slices with 1 can of the pineapple followed by 1 can of the pie filling.
Sprinkle pie filling evenly with 3/4 cup each of the coconut and pecans.
Chill cake:
Repeat layers once, beginning with cake cubes and ending with whipped topping.
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Cover and chill for at least 8 hours or up to 24 hours.
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
