Nicole's Punch Bowl Cake

READY IN: 1hr 20mins


  • 1
    (18 ounce) box yellow cake mix (butter or strawberry, these flavors work best, but you can use any flavor. I prefer butter flavor)
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    (20 ounce) cans pineapple chunks, drained
  • 2
    (11 ounce) cans mandarin oranges, drained
  • 2
    (16 ounce) cans peach halves in syrup (I like to use spiced peaches, reserve the juice from both cans)
  • 2
    (16 ounce) jars maraschino cherries, drained
  • 4
    bananas, sliced into small pieces
  • 2
    (14 ounce) cans whipped cream
  • 1
    (3 1/2 ounce) box instant vanilla pudding
  • 1
    cup almonds (slices or slivers(or your favorite nut)
  • 5
    sugar ice cream cones, crushed (optional)
  • chocolate syrup (optional)


  • Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top.
  • Bake cake according to package directions.
  • Make vanilla pudding, chill till needed.
  • Tear cake into little pieces, set aside.
  • If you don't premake you cake, make sure it is completely cooled before making this dessert.
  • In a punch bowl or large serving bowl layer ingredients as follows.
  • Thin layer of pudding to cover bottom of bowl.
  • Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries).
  • When spooning peaches, don't drain; you will use any leftover syrup at end.
  • Small amount of nuts.
  • Layer of whipped cream.
  • Layer of crushed ice cream cone pieces.
  • Follow the layers until your done with fruit and pudding.
  • May have some cake left over.
  • Pour remaining syrup over last layer of cake.
  • Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
  • Drizzle chocolate sauce over the top.
  • Chill till ready to serve. Best when cold.