Old Fashioned Punch Bowl Cake (Classic Cherry Pineapple)

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This old-fashioned punch bowl cake layers cherries, pineapple, and cream for a vintage dessert that’s as easy as it is impressive. No frosting, no decorating, just layer and chill.

This old-fashioned cherry and pineapple Punch Bowl Cake makes the perfect dessert for summer BBQs, bridal showers, picnics, and parties. It’s convenient because it serves a crowd.

Not only is this trifle pretty and delicious, but it’s also super easy to make! Boxed cake and pudding mix save you a significant amount of time when it comes to making this punch bowl cake.

QUICK LOOK: Punch Bowl Cake

Prep Time: 20 minutes
Chill Time: 1 hour
Servings: 20 servings
Cook Method: Bake the cake in advance; layering is no-bake
Flavor & Texture: Creamy, fruity, and cool. Every layer is soft, lightly sweet, and just rich enough without being heavy.
Difficulty: Easy

Why This Vintage Recipe Stays in Style

Nostalgic recipes are some of my favorites, and this Punch Bowl Cake is near the top of the list! It’s ridiculously easy, just like so many other vintage cake recipes. If you’ve ever made Cherries in the Snow or Heaven on Earth Cake, you know exactly what I’m talking about!

Punch bowl cakes and other old-fashioned recipes are inspired by family gatherings and old church cookbooks, the kind that bring back memories of holidays, reunions, and potlucks.

An ideal old-school picnic plate means piling it high with sloppy joes, homemade coleslaw, cheesy potatoes, and a layered dessert like this one or a strawberry cheesecake trifle.

What Kind of Cake Works Best for Punch Bowl Cake?

Yellow cake is the classic choice, and it’s the best one. It crumbles easily, holds up to the pudding and fruit without dissolving, and has a neutral sweetness that lets the cherry and pineapple shine.

Angel food cake is a popular variation since it is lighter and absorbs the pudding more, making an almost mousse-like texture.

Pound cake gives you denser, chewier chunks throughout. Some people love that but I find it too heavy once the layers come together.

For this old fashioned version: yellow cake from a box, baked according to directions. You can absolutely make it from scratch if you prefer. A from scratch yellow cake works beautifully here.

What are the ingredients of a punch bowl cake?

The best part about this recipe? It’s just 6 ingredients:

Baked cake from mix.
Vanilla instant pudding mix. Or make homemade pudding.
Crushed pineapple, drained very well.
Cherry pie filling.
Cool Whip. Or homemade whipped cream.
Chopped pecans.

ingredients for punch bowl cake on a table

How to Make Punch Bowl Cake

Step 1: Bake the cake. Follow box directions, bake in a 9×13 pan, and let it cool completely. Putting warm cake on pudding will melt your layers and make the punch bowl cake soggy.

Step 2: Make the pudding. Prepare both boxes according to package directions and let it set up slightly before layering. You want it thick enough to spread, not pour.

Step 3: Drain the pineapple. Open both cans and pour into a fine mesh strainer. Press gently with a spoon and let it drain for at least 5 minutes. This is the step most people skip, but don’t. Wet pineapple makes soggy layers.

Step 4: Build the first layer. Crumble half the cake into the bottom of your punch bowl or large trifle dish. Spread half the pudding over the cake. Add half the pineapple. Pour one can of cherry pie filling over the top. Spread half the Cool Whip over the cherries.

Step 5: Repeat. Do all of that again with the remaining ingredients.

whipped cream over cherry pie filling in a glass bowl

Step 6: Finish and chill. Sprinkle the top with chopped pecans. Cover with plastic wrap and refrigerate for at least 1 hour before serving. Overnight works, too.

How long does a punch bowl cake last?

Punch bowl cake is made for making ahead. In fact, it’s better the next day.

You can assemble the entire dessert up to 24 hours in advance and keep it covered in the refrigerator. If you’re going beyond 24 hours, hold off on the pecans until just before serving so they stay crunchy.

Leftovers keep well covered in the fridge for up to 3 days, though the texture of the cake layers softens more over time.

Do not freeze punch bowl cake. Cool Whip and pudding don’t thaw well; the texture turns grainy and watery.

Frequently Asked Questions

Can I use fresh fruit instead of canned?

You can, though the result will be different. Fresh pineapple won’t be as sweet, and fresh cherries won’t have the thickened, pie-filling consistency that holds up in layers. If you want to use fresh fruit, consider macerating it with a little sugar first so it has more body.

What size bowl do I need?

A punch bowl or large trifle dish of at least 4 quarts works for this recipe. The bowl in this recipe is a 12.6″ footed cake dome that holds all of the ingredients perfectly. If your bowl is smaller, you may have leftover ingredients, but you can use them to make individual servings in mason jars or small cups.

a punch bowl cake in a glass bowl on a table

Old Fashioned Punch Bowl Cake

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This old-fashioned punch bowl cake layers cherries, pineapple, and cream for a vintage dessert that's as easy as it is impressive.

Servings 20

Prep Time 20

Total Time 20

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Ingredients

1 yellow cake box cake mix prepared for 9×13" baking pan
5.1 ounces instant vanilla pudding mix (1 large box, prepared according to package directions)
3.4 ounces instant vanilla pudding mix (1 small box, prepared according to package directions)
40 ounces crushed pineapple, well drained (2 cans)
42 ounces cherry pie filling (2 cans, 21 ounces each)
16 ounces Cool Whip (or homemade whipped cream)
½ cup chopped pecans

Instructions

Plan ahead: the cake should be baked and cooled in advance to making the recipe.
1 yellow cake
Make the pudding (both the large and small boxes) according to package directions. 5.1 ounces instant vanilla pudding mix, 3.4 ounces instant vanilla pudding mix
5.1 ounces instant vanilla pudding mix, 3.4 ounces instant vanilla pudding mix
In a punch bowl (or large trifle dish), crumble half of the prepared cake into the bottom. 1 yellow cake
Spread half of the pudding over the cake. Spread half of the pineapple over the pudding. Spread one can of cherry pie filling over the pineapple. Spread half of the Cool Whip over the cherry pie filling. 40 ounces crushed pineapple, well drained, 42 ounces cherry pie filling, 16 ounces Cool Whip
Repeat all of these layers using the remaining ingredients. Sprinkle the top with chopped pecans. ½ cup chopped pecans
Cover with plastic wrap and refrigerate at least one hour or until serving.

Notes

I used a 12.6” footed cake dome that can be used as a punch bowl. This used up all of the ingredients shown and the bowl was full. If you use an XL bowl, you may need more ingredients. If you use a smaller bowl, you may have leftovers and you could make individual servings with the extra.

Use instant cheesecake pudding or white chocolate pudding if you’d like to slightly change the flavor.

The calories shown are based on the cake serving 20, with 1 serving being 1/20 of the recipe. Note…the calories for this cake will vary greatly since there are so many variations you can make and not all punch bowls may be the same size. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**