Punch Bowl Cake aka Super Bowl Punch Bowl Cake, {Granny's Recipe}

12:03 PM
Punch Bowl Cake is a recipe from the 1970's! It makes enough to feed an army! That is why it is made in a punch bowl! You can vary the ingredients but starting off with a yellow cake is traditional!!

Punch Bowl Cake has been around a long time. I remember my Mother making it in the 70's.

It is one of those cakes where there are no rules how you make it.  It is traditionally made in an old fashioned glass punch bowl. You can use a large serving bowl instead, and this mouthwatering cake is still very pretty.

My Mother's recipe called for a yellow cake mix, canned pie filling, canned crushed pineapple, and Cool Whip. Over the years, I have seen that you can make it with homemade ingredients or not. You can use boxed pudding mix, or make your own homemade custard.

You can use fresh fruit, canned fruit, or frozen fruit. I tend to make it with what I have on hand. This time I had a Homemade Butter Cake in the freezer that I planned on icing for Christmas and never got around to it. If I have boxed pudding and pie filling, I use it sometimes, but I prefer to make my Homemade Custard Filling from the recipe I use for my Homemade Banana Pudding.

 My husband prefers the canned Strawberry Pie Filling (I like the fresh strawberries), and hands down in my house on using Homemade Whipped Cream to top it off with. But as you can see, there are no rules with this cake! All I know is to be ready to serve a crowd when you make it. I made it the day before the Super Bowl, which I recommend, to allow all the layers to congeal together and set.

We had some great appetizers, but this cake was the great ending to our Super Bowl Party. Hope your team won!

Punch Bowl Cake


  • 1 18.25 oz. package yellow cake mix and all the ingredients that make the cake (or homemade recipe)
  • 1 20 oz. can crushed pineapple, drained (I just drain a little bit)
  • 1 5 oz. package instant vanilla pudding mix (or 3 cups homemade custard)
  • 1 21 oz. can Strawberry Pie Filling or Cherry (or fresh strawberries)
  • 1 16 oz. pkg. frozen whipped topping, thawed (or homemade whipped cream)

Prepare the cake mix as directed by the package directions.

Bake in a 9x13 inch pan, or two 8 inch round pans. Cool the cake; set aside.

Prepare the vanilla pudding according to package directions; set aside (if making homemade custard, let it cool completely).

Crumble the cake in large chunks into the bottom of the punch bowl.

Spoon the pineapple over the cake, pour the pudding over the pineapple, spoon the strawberry pie filling over the pudding, then top with the whipped topping.

Place in the refrigerator for 2 hours or overnight.  Serve cold.

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(Proverbs 27:17)

Kay Little
Kay Little

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