Delicious Punch Bowl Cake for Family Gatherings
A delightful and creamy punch bowl cake, perfect for any family gathering. This easy-to-assemble dessert features layers of angel food cake, vanilla pudding, and fresh strawberries, creating a refreshing and sweet treat.
Equipment
- electric mixer
- large bowl
Ingredients
- 1 angel food cake trimmed crust and torn into bite-sized pieces
- 1 3.5-ounce package instant vanilla pudding mix
- 2 cups milk
- 1 8-ounce carton whipped topping
- 1 pint fresh strawberries for layering and garnish
Optional Additions
- ¾ cup shredded coconut optional garnish
- ¼ cup chopped pecans optional garnish
- sliced banana optional layer
- ½ can crushed pineapple optional layer
Instructions
- Trim the crust from the angel food cake and tear it into small, bite-sized pieces.
- Prepare the pudding mix according to package directions using an electric mixer.
- Blend the prepared pudding with the whipped topping until smooth and well combined.
- In a large bowl, layer one-third of the cake pieces, followed by one-third of the pudding mixture and half of the strawberries.
- Repeat the layering process with the remaining cake and pudding mixture.
- Garnish with a fresh strawberry and optional toppings.
- Refrigerate until ready to serve.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days. The dessert tastes better when refrigerated overnight and can be assembled up to 24 hours in advance.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days. The dessert tastes better when refrigerated overnight; it can be assembled up to 24 hours in advance. Optional decoration: Top with 3/4 cup shredded coconut and 1/4 cup chopped pecans. Optional additions: Add sliced banana and half a can of crushed pineapple on top of every strawberry layer.