Description

This easy, no-bake punch bowl cake features layers of soft cake, creamy vanilla pudding blended with cream cheese, juicy fruit, and fluffy whipped cream. It’s a nostalgic, crowd-pleasing dessert perfect for parties, lunches, and potlucks.

Ingredients

Scale

1 boxed yellow cake mix (or homemade vanilla cake, about 9x13 inches)
Ingredients as listed on cake mix box (usually eggs, oil, water)
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
4 oz cream cheese, softened
2 cups strawberries, sliced (fresh or frozen, thawed)
1 cup pineapple chunks (canned or fresh)
2 bananas, sliced
1 cup blueberries (fresh or frozen, thawed)
2 cups heavy whipping cream, cold
3 tbsp powdered sugar
1 tsp vanilla extract
Extra fruit slices (optional, for garnish)
Toasted coconut flakes (optional, for garnish)
Chopped nuts (pecans or almonds, optional, for garnish)
Sprinkles (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Prepare cake mix according to package instructions or use your favorite vanilla cake recipe.
Pour batter into a greased 9×13-inch pan. Bake for 25-30 minutes, until a toothpick comes out clean. Cool completely (about 1 hour). If using store-bought cake, slice into 1-inch cubes.
In a medium bowl, whisk together instant vanilla pudding mix and cold milk. Beat in softened cream cheese until smooth and creamy. Let sit for 5 minutes to thicken if needed.
In a clean bowl, add heavy cream, powdered sugar, and vanilla extract. Beat with a hand mixer on high until stiff peaks form (about 2-3 minutes). If using whipped topping, skip this step.
Slice strawberries, bananas, and pineapple. Wash blueberries. Pat fruit dry with paper towels.
Layer half of the cake cubes in the bottom of your punch bowl.
Spread half the pudding mixture over the cake.
Scatter half the strawberries, bananas, pineapple, and blueberries over pudding.
Dollop half the whipped cream on top, gently spreading to cover.
Repeat layers: cake, pudding, fruit, whipped cream. End with whipped cream.
Top with extra fruit slices, toasted coconut, chopped nuts, or sprinkles as desired.
Cover and refrigerate for at least 1 hour (up to overnight) to let flavors meld and cake soften.
Scoop generous portions with a big spoon, making sure everyone gets a bit of each layer. Serve cold.

Notes

Chill cream and milk before whipping for best results. Pat fruit dry to prevent soggy layers. Use gluten-free or dairy-free substitutions as needed. For best texture, assemble up to a day ahead and add bananas and whipped cream just before serving. Not recommended for freezing.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: About 1 cup per serving
Calories: 280
Sugar: 28
Sodium: 320
Fat: 11
Saturated Fat: 7
Carbohydrates: 39
Fiber: 2
Protein: 4

Keywords: punch bowl cake, fruity dessert, creamy trifle, party dessert, easy lunch treat, layered cake, summer dessert, potluck recipe