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The perfect dessert to bring to potlucks and cookouts, this Punch Bowl Cake can be made in as little as 30 minutes the night before.
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5 from 9 votes

Punch Bowl Cake

A wonderful cake for potlucks and cookouts. Made in less than 30 minutes with store bought yellow or angel cake and fresh fruit.
Course Dessert
Cuisine American
Keyword punch bowl cake, strawberry
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 servings
Calories 260kcal


  • 1 yellow or angel food cake store bought or homemade
  • 2 cups heavy cream
  • 4 Tbsp White Sugar
  • 2 tsp Vanilla
  • 1/2 lb Strawberries
  • 20 oz canned chunked pineapple in juice or fresh pineapple
  • Almonds or pecans optional


  • *See note about serving size. Wash and slice strawberries. Drain pineapple. Set aside.
  • In a large chilled bowl, add the heavy cream, sugar, and vanilla. Whip at high speed, until very fluffy and stiff. It should stick to the sides of the bowl.
  • Cut cake into bite sized chunks.
  • In punch bowl or other large bowl, add fruit, cake and whip cream. Fold together with a spoon. Topped with toasted almonds or chopped pecans, if desired.
  • The cake can be served immediately but is best overnight to allow the fruit to soak into the cake. The cake will not become soggy overnight. Lasts about 3 days usually.



This recipe makes about 8-10 cups at it's current written size, which would not fill a large punch bowl. If you want to nearly fill a cake stand sized bowl (as pictured), I recommend doubling the recipe.
Truthfully, this cake really does best with home made whipped cream.  Substituting with cool whip or, worse, reddi-whip is not recommended.
This punch bowl cake recipe can be beautifully layered, similar to a trifle.To keep the cake from soaking up too much juice from the pineapple, I recommend layering it in the following way: 1/2 cake, 1/2 whip cream, half mixture of strawberries and pineapple, repeat with the remaining halves.  
You can use angel cake, yellow cake, or pound cake depending on your own preference. I personally use a dense yellow cake (just a taste preference), but I do find that it often crumbles much more when mixing than either pound cake or angel cake.


Serving: 1cup | Calories: 260kcal | Carbohydrates: 36g | Protein: 3.7g | Fat: 11g | Saturated Fat: 5.8g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 4mg | Fiber: 2.1g | Sugar: 14g | Calcium: 60mg | Iron: 0.7mg