Pieces of yellow cake layer with strawberries, bananas, pineapple, pudding and Cool Whip to make an easy and eye appealing Punch Bowl Cake.

Originally made by layering pieces of cake, fruit, whipped cream and pudding in a punch bowl, this delicious dessert can be put in any dish and be enjoyable!

Side view of layers of yellow cake pieces, strawberries, bananas, pineapple, pudding and Cool Whip to make a beautiful punch bowl cake on a red plaid napkin.

Light and fruity with layers of creamy Cool Whip and vanilla pudding we like using a yellow cake mix, but chocolate or angel food (like we use in our Cherry Dessert Trifle) work fine too.

Add layers of your favorite combination of sliced fruit – we enjoy strawberries, banana and a can of pineapple tidbits to create a fruity cake.

Start layering around the outside of the bowl to get a eye appealing layers before filling in the center.

Fork in serving of fruity and creamy old fashioned punch bowl cake with the layered cake in the background.

Garnish the top with a layer of Cool Whip and an arrangement of fruit in the center.

This fruity Punch Bowl Cake is pretty and super easy to make, just like our Cream Puff Dessert.

Ingredients Needed

Yellow Cake Mix – eggs, oil and water as you’ll bake according to the directions on the box.
Fruit – Bananas, strawberries and a can or crushed pineapple or pineapple tidbits work fine too.
Vanilla Pudding – mix with milk like the box directs.
Cool Whip – we use one tub and defrost ahead of time.

Ingredients to make a punch bowl cake are bananas, eggs, oil, a box of yellow cake mix, instant vanilla pudding, milk, strawberries, crushed pineapple and Cool Whip on a wooden counter top.

How To Make A Punch Bowl Cake

Follow the directions on the box of cake mix and allow to cool. Cut into smaller than bite size cubes.

Mix pudding and allow to set up.

One third of all the ingredients will be layered at a time.

Begin with one third of the cake pieces. Then spoon on 1/3 of the pudding.

Cubes of yellow cake lining the bottom of a punch bowl sitting on a red and white plaid napkin.

Layer of instant vanilla pudding spread over cubes of yellow cake mix.

Next add a layer of strawberries and then bananas.

Start by sliding a few of each down with the cake to show in an aesthetic way around the outside.

A layer of cut strawberries on pudding and cake in a glass dish.

Sliced bananas layered on top of strawberries making a punch bowl cake recipe.

Then add 1/3 of the drained pineapple. The pineapple being on top of the slices of bananas can help prevent them from browning.

The final layer is 1/3 of the Cool Whip.

Crushed pineapple spread over sliced bananas and strawberries in a round glass dish.

Cool Whip separating layers in a creamy and fruity punch bowl cake.

Repeat layers, reserving a few strawberries to garnish the top.

Slices of strawberries attractively arranged in the center of a Cool Whip topped fruit punch bowl cake.

Chill before serving and enjoy the same day for best results.

Can You Use A 9 x 13” Pan?

There are more ingredients than will fit in a regular 9 x 13, but a deeper dish of the same size or a lasagna sized dish is the smallest pan that will work.

The ingredients can easily be divided into smaller pans or even individual dishes. Be sure to allow room to cover with a lid or plastic wrap.

Recipe Tips:

Use ripe, but not soft bananas.
When using bananas make, chill and serve the same day for the best quality and to prevent the fruit from browning.
The original recipe can handwritten from a neighbor and includes a layer of strawberry glaze added under the top layer of Cool Whip, just like we do in this Strawberry Split Cake. We didn’t have room for it in our dish and prefer the more simple, fresh flavors.