Description
Delight in this easy-to-make punch bowl cake, a colorful layered dessert that combines the sweetness of fresh fruits with creamy pudding and airy cake, perfect for any celebration.
Ingredients
Scale
- 1 store-bought angel food cake (10 oz)
- 1 (3.4 oz) box vanilla pudding mix
- 2 cups whole milk
- 2 cups mixed fresh fruits (strawberries, blueberries, bananas)
- 2 cups whipped topping (non-dairy if preferred)
Instructions
- Slice the angel food cake into 1-inch cubes.
- In a mixing bowl, whisk together the vanilla pudding mix and milk until thickened (about 2 minutes).
- In a large clear bowl or trifle dish, layer half of the cubed cake at the bottom.
- Add half of the pudding mixture on top of the cake.
- Layer half of the mixed fruits followed by dollops of whipped topping.
- Repeat with remaining ingredients: cake cubes, pudding, fruits, and whipped topping.
- Cover and chill in the fridge for at least 2 hours before serving.
Notes
- Feel free to customize your punch bowl cake by using seasonal fruits or different flavors of pudding.
- For added texture, consider sprinkling toasted coconut flakes or mini chocolate chips on top.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg