Christmas Punch Bowl Cake Recipe

Name: Christmas Punch Bowl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package butter recipe cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1 (21 ounce) can crushed pineapple, undrained; 1 (3 1/2 ounce) package pistachio pudding mix; 1 (21 ounce) can strawberry pie filling; 1 (16 ounce) container non-dairy whipped topping, thawed; 1 cup red maraschino cherry, for garnish; 1 cup green maraschino cherry, for garnish; 1 cup pecan halves or 1 cup walnut halves, for garnish

Servings: persons

1 (18 1/4 ounce) package butter recipe cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (21 ounce) can crushed pineapple, undrained
1 (3 1/2 ounce) package pistachio pudding mix
1 (21 ounce) can strawberry pie filling
1 (16 ounce) container non-dairy whipped topping, thawed
1 cup red maraschino cherry, for garnish
1 cup green maraschino cherry, for garnish
1 cup pecan halves or 1 cup walnut halves, for garnish

1
Make cake according to package directions.
2
Cool completely.
3
Crumble cake.
4
Place half of crumbled cake in a large punch bowl.
5
Prepare pistachio pudding according to package directions.
6
Pour half of prepared pistachio pudding over cake, spreading evely over cake.
7
Spoon half of undrained pineapple over pistachio pudding.
8
Poke holes in cake to allow pineapple juice to seep through.
9
Pour half of the strawberry pie filling over the pineapple mixture.
10
Spread half of the nondairy whipped topping over the strawberry pie filling.
11
Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping.
12
Garnish with the maraschino cherries and walnut halves, in an alternating pattern.
13
Refrigerate until you serve it to your guests.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package butter recipe cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.

Yes, Christmas Punch Bowl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Punch Bowl Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions