Punch Bowl Cake

Punch Bowl Cake, Waiting On Martha Punch Bowl Cake, Waiting On Martha

One of my go-to, tried and true, easy breezy, always a crowd pleaser dessert is my mother’s homemade punch bowl cake.  Not only is it a showstopper because of its sheer size, but it really is one of the easier, and if you can believe it, healthier desserts I make.  Easy because you can bake everything from scratch or in a pinch simply buy a lot of the ingredients pre-made.  Healthy-ish because I use angel food cake (the lowest calorie and least amount of sugar cake), a ton of fresh fruit, and you can even sub in lite or sugar free pudding and whip cream.  And show stopping, well because look at it.  It’s a beast.  Which makes it perfect when you’re tasked with making dessert for the party.  And just a thought, but how amazing would this be split up into individual mason jars and tied with a ribbon and spoon!?  I think I know what I’m making for our Labor Day fiesta.  truly, MKR

Punch Bowl Cake
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 3 cups of strawberries, washed and sliced
  2. 2 cans of diced pineapples, drained
  3. 2 Bananas, sliced
  4. 1 Box Instant Vanilla Pudding
  5. 2 Angel Food Cakes (homemade or store bought)
  6. 4 cups Whipped Cream (homemade or store bought)
  7. For the homemade Whipped Cream
  8. 3 cups heavy cream
  9. 3 ounces sugar
  10. A few dashes of vanilla
  11. For the homemade Angel Food Cake (makes 2 cakes)
  12. 2-1/2 cups egg whites (about 18)
  13. 3 cups sugar, divided
  14. 2 cups cake flour
  15. 2-1/2 teaspoons cream of tartar
  16. 2 teaspoons vanilla extract
  17. 1/2 teaspoon almond extract
  18. 1/2 teaspoon salt
  1. For the Angel Food Cake (makes 2 cakes)
  2. Place oven rack to the lowest position and preheat oven to 350 degrees.
  3. Sift 1 cup sugar and flour together twice, set aside.
  4. In a large bowl beat egg whites in a large bowl, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually add remaining sugar 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Spoon into two ungreased 10-in. tube pans. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  6. To remove cake run a knife around side and center tube of pan.
  7. For the Whipped Cream
  8. Whip cream, sugar and vanilla together until you have soft peaks
  9. For the Punch Bowl Cake
  10. Prepare the pudding mix per instructions on the package.
  11. Cut 1/4 of the top off each cake.
  12. Place the largest half of the cake on the bottom of your trifle bowl and fill in the center of your cake (where the hole is) with pieces from the top of the cake you cut off. Try to make it as flat and even as possible.
  13. Evenly layer bananas, vanilla pudding, pineapple, strawberries, and whip cream as many times and as high as your punch cake bowl will allow. Make sure you completely cover the cake and fill in the sides with each layer as you go. And make sure to layer the bananas first, this will prevent the cake from getting soggy as it chills.
  14. Place in your refrigerator and let chill for 1-2 hours before serving.
Waiting on Martha http://waitingonmartha.com/
*Trifle Bowl HERE.  ||  All images original to Waiting On Martha

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