If you’re a fan of classic potluck desserts, you’ll LOVE this simple Punch Bowl Cake!! It tastes as good as it looks!
I don’t know about where you live, but here in the South, we get really excited about desserts that combine cake with pudding.
Or Cool Whip.
Or pie filling.
I don’t really know who started it or why, it’s just a thing. And seriously, it’s delicious.
There’s just something about cake layered with a whole bunch of other messy stuff that tastes amazing. Honestly, I can’t think of a single cake/fruit filling/Cool Whip combo that doesn’t make me jump for joy.
I know some of you think that Cool Whip is from the devil. Almost every time I post a recipe using Cool Whip someone tells me about all the funky ingredients and asks if they can sub freshly whipped cream and the answer is yes. Yes, you can sub freshly whipped cream. But you should know that I grew up on Cool Whip and I’m mostly pretty much normal.
I mean…I don’t have many friends and tend to blurt out inappropriate things and also I’m a hypochondriac. But that’s in no relation to the Cool Whip thing.
Also I’m afraid of birds, heights, escalators, elevators, deep water, big dogs, spiders, and that cotton in the top of pill bottles. But again…I don’t think that has any relation to the Cool Whip thing.
Soooo…I’m glad we cleared that up?
There are lots of different Punch Bowl Cake recipes around the land, and they’re all universally loved at Southern potlucks. Unless you try to incorporate browned butter or Biscoff spread or whipped goat cheese or something.
I mean…fancy ingredients are perfectly delightful, but there’s a time and a place, people. Time and a place.
This ol’ reliable dessert would be perfectly at home at a church potluck, Easter dinner, cook out, or Mother’s Day brunch. It’s just layers of yellow cake, coconut, Cool Whip, cherry pie filling, and crushed coconut.
Most people serve these in a giant punch bowl (hence the name) but I love putting them in individual jars. First off, they’re way prettier. Because the punch bowl thing is fine until about four people have picked through it and then a delightful dessert looks like a hot mess.
These little jars solve that whole issue. Plus, you’re not hauling a nasty punch bowl full of cake crumbs and pie filling home in the back of your car. Gross.
- 2 (9 inch) round yellow cake layers, baked, cooled, and chilled (chilled cake cuts better)
- 12 oz sweetened shredded coconut
- 20 can crushed pineapple
- 16 oz Cool Whip
- 1 (20 oz) can cherry pie filling
- 12 (1 pint) wide mouth canning jars
- Cut cake into 1 inch cubes.
- Layer each jar as following: Cake, a sprinkle of coconut, a spoonful of pineapple, a dollop of Cool Whip. Repeat, this time subbing cherry pie filling for the pineapple.
- Refrigerate for several hours before serving, preferably overnight.
- Alternately, you could use a large punch bowl and make just one large one.
I used a yellow cake mix for this recipe. If you’re looking for a great yellow homemade cake, feel free to use the base recipe HERE.
Have a very happy Monday!!