Michelle's Punch Bowl Cake

Michelle's Punch Bowl Cake

15 Reviews 1 Pic
Michelle Sullivan
Recipe by  Michelle Sullivan

“This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.”

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Adjust Servings

Original recipe yields 12 servings



  1. Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
  2. Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.

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Reviews (15)

Rate This Recipe


Unique and delicious cake! I made a punch bowl cake with chocolate cake (box mix), chocolate pudding and whipped cream. It was delicious and super easy.



Very good! I added strawberries.



Great receipe! I have used it for Christmas gatherings and for carry-ins at work! They loved it! Easy to make also.

More Reviews

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Amount Per Serving (12 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 60.4 g
  • 19%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 461 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Mandarin Orange Cake I


next recipe:

Easy Minute Red Gelatin Cake