18 Delicious Punch Bowl Cake Recipes Creative

Looking for a showstopping dessert that’s as easy as it is impressive? Punch bowl cakes are the ultimate crowd-pleaser—layers of cake, pudding, fruit, and whipped cream piled high in a gorgeous glass bowl. Whether you’re hosting a party or just craving something sweet, these 18 delicious recipes are packed with flavor, fun, and endless creativity. Get ready to dig in!

Lemon Blueberry Punch Bowl Cake

This Lemon Blueberry Punch Bowl Cake is a showstopper dessert that’s as vibrant as it is easy—perfect for potlucks or summer gatherings.

• 1 box (15.25 oz) lemon cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 2 cups fresh blueberries, divided
• 1 tub (8 oz) whipped topping, thawed
• 1 tbsp lemon zest
• ¼ cup powdered sugar

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, beat cake mix, water, oil, and eggs on medium speed for 2 minutes. Fold in 1 cup blueberries.
3. Pour batter into the pan and bake for 28–30 minutes, until a toothpick comes out clean. Cool completely.
4. In another bowl, mix whipped topping, lemon zest, and powdered sugar. Spread evenly over the cooled cake.
5. Scatter remaining 1 cup blueberries on top. Chill for 1 hour before serving.

The tangy lemon and juicy blueberries create a refreshing contrast against the fluffy cake—no frosting skills required! Tip: For extra zing, drizzle with a squeeze of fresh lemon juice just before serving.

Strawberry Shortcake Punch Bowl Cake

This showstopping dessert layers fluffy cake, juicy strawberries, and whipped cream in a punch bowl for a fun, shareable twist on classic strawberry shortcake.

Ingredients:

• 1 (16 oz) pound cake, cut into 1-inch cubes
• 2 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, toss sliced strawberries with 1/4 cup granulated sugar. Let sit 15 minutes until juicy.
2. With an electric mixer, beat heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla on high until stiff peaks form, about 3 minutes.
3. In a large punch bowl, layer half the cake cubes, half the macerated strawberries (with juices), and half the whipped cream. Repeat layers.
4. Chill for at least 1 hour before serving to let flavors meld.

The magic happens as the cake soaks up the strawberry syrup—every spoonful is a perfect balance of sweet, creamy, and fruity.

Tip: For extra flair, garnish with whole strawberries and mint leaves right before serving.

Chocolate Mousse Punch Bowl Cake

Chocolate Mousse Punch Bowl Cake

This showstopper dessert layers rich chocolate mousse, fluffy cake, and whipped cream in a punch bowl for a fun, shareable twist on classic mousse.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, baked and cooled
• 2 cups heavy cream, divided
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 tsp salt
• Chocolate shavings or sprinkles for garnish

Instructions:

1. Make the mousse: Heat 1 cup heavy cream in a saucepan until steaming (do not boil). Pour over 1 1/2 cups chocolate chips and 1/4 tsp salt in a bowl. Let sit 2 minutes, then whisk until smooth. Cool to room temperature.
2. Whip the cream: Beat remaining 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
3. Fold: Gently fold half the whipped cream into the cooled chocolate mixture until no streaks remain.
4. Layer: Tear the baked chocolate cake into chunks. In a punch bowl, alternate layers of cake, chocolate mousse, and remaining whipped cream, ending with whipped cream on top.
5. Chill: Refrigerate for at least 4 hours (or overnight). Garnish with chocolate shavings before serving.

The magic here? The mousse sets up luxuriously thick in the fridge, making each spoonful like a cloud of chocolate silk.

Tip: For a boozy twist, brush cake layers with 2 tbsp coffee liqueur before assembling.

Tropical Pineapple Punch Bowl Cake

This Tropical Pineapple Punch Bowl Cake is a showstopper dessert that brings vacation vibes to your table with minimal effort—perfect for summer potlucks or backyard parties.

• 1 box (15.25 oz) yellow cake mix
• 1 cup pineapple juice
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (20 oz) crushed pineapple, drained
• 1 cup sweetened shredded coconut
• 1/2 cup powdered sugar
• 1 tbsp lime zest
• 1/4 cup rum (optional, for adults)
• Maraschino cherries and lime slices, for garnish

1. Preheat oven to 350°F. Grease a large punch bowl or trifle dish.
2. In a bowl, whisk the cake mix, pineapple juice, vegetable oil, and eggs until smooth. Fold in the crushed pineapple and 1/2 cup shredded coconut.
3. Pour batter into the prepared dish. Bake for 35–40 minutes, until a toothpick comes out clean. Let cool completely.
4. Poke holes all over the cake with a skewer. Whisk powdered sugar, lime zest, and rum (if using), then drizzle evenly over the cake.
5. Sprinkle remaining 1/2 cup coconut on top. Garnish with cherries and lime slices. Chill 1 hour before serving.

The rum-soaked crumb and tropical fruit layers make this cake irresistibly moist—no frosting required! Serve with a spoon for maximum punch bowl fun.

Tip: For a non-alcoholic version, swap rum with 1/4 cup orange juice mixed with 1 tsp vanilla extract.

Raspberry Vanilla Punch Bowl Cake

Raspberry Vanilla Punch Bowl Cake

This dreamy dessert layers fluffy vanilla cake, fresh raspberries, and creamy frosting for a showstopping centerpiece that’s as easy as it is impressive.

Ingredients:

• 1 box (15.25 oz) vanilla cake mix, plus ingredients listed on box (eggs, oil, water)
• 2 cups fresh raspberries, divided
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup raspberry jam
• 1/4 cup sliced almonds, toasted

Instructions:

1. Prepare cake mix according to package directions. Bake in a 9×13-inch pan at 350°F for 25–30 minutes until a toothpick comes out clean. Cool completely, then tear into 1-inch chunks.
2. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks (about 3 minutes). Fold in 1 cup raspberries gently.
3. In a punch bowl or trifle dish, layer half the cake chunks, 1/4 cup raspberry jam, and half the whipped cream mixture. Repeat layers.
4. Top with remaining 1 cup raspberries and toasted almonds. Chill for 1 hour before serving.

The magic here? Torn cake soaks up the jam and cream for a melt-in-your-mouth texture, while toasted almonds add a cozy crunch.

Tip: For a boozy twist, brush cake chunks with 2 tbsp Chambord before layering.

Banana Pudding Punch Bowl Cake

This Banana Pudding Punch Bowl Cake is a showstopper dessert that layers creamy pudding, fluffy cake, and fresh bananas for a nostalgic Southern treat with a fun twist.

• 1 (15.25 oz) box yellow cake mix, plus ingredients listed on the box (eggs, oil, water)
• 2 cups cold whole milk
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 (8 oz) tub frozen whipped topping, thawed
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafer cookies

1. Bake the cake: Prepare the yellow cake mix according to package directions in a 9×13-inch pan. Let cool completely, then tear into bite-sized chunks.
2. Make the pudding: Whisk the pudding mix and milk in a bowl for 2 minutes until thickened. Fold in half of the whipped topping.
3. Layer the bowl: In a large punch bowl, alternate layers of cake chunks, pudding mixture, banana slices, and vanilla wafers. Repeat until all ingredients are used, ending with pudding.
4. Chill & serve: Spread the remaining whipped topping over the top. Refrigerate for at least 2 hours before serving.

The magic of this dessert? The cake soaks up the pudding just enough to stay tender while the wafers add a sneaky crunch. Serve it straight from the bowl for a crowd-pleasing centerpiece!

Tip: For extra flair, drizzle caramel sauce over individual servings.

Peach Cobbler Punch Bowl Cake

This showstopping dessert layers juicy peaches, buttery cake, and whipped cream into a shareable centerpiece that tastes like summer in a bowl.

Ingredients:

• 1 (15 oz) can peach slices in syrup, undrained
• 1 (16.5 oz) box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 cup packed brown sugar
• 2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Pour undrained peaches into a 9″x13″ baking dish. Sprinkle evenly with 1 tsp cinnamon and 1/4 cup brown sugar.
2. In a bowl, stir cake mix and 1/2 cup melted butter until crumbly. Scatter over peaches. Bake 30 minutes until topping is golden and peaches bubble at edges.
3. Cool 15 minutes, then break cake layer into chunks with a spoon. Transfer half to a punch bowl.
4. Beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla until stiff peaks form. Dollop half over cake layer in bowl. Repeat layers with remaining cake and cream.
5. Chill 1 hour before serving.

The magic? The cake soaks up peach syrup while staying slightly crisp—like cobbler meets trifle.

Tip: For extra texture, sprinkle toasted pecans between layers.

Cookies and Cream Punch Bowl Cake

Cookies and Cream Punch Bowl Cake

This dreamy no-bake dessert layers fluffy cake, creamy pudding, and crushed Oreos for a showstopping treat that’s perfect for potlucks or birthday parties.

Ingredients:

• 1 (15.25 oz) box white or yellow cake mix, baked and cooled (follow package instructions for a 9×13″ pan)
• 2 (3.4 oz) boxes instant vanilla pudding mix
• 4 cups cold whole milk
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 24 Oreo cookies, crushed (about 2 cups)
• 1/2 cup chocolate syrup

Instructions:

1. Cut the cooled cake into 1-inch cubes. Set aside.
2. In a large bowl, whisk together the pudding mixes and milk for 2 minutes until thickened. Fold in half of the whipped topping (about 1 cup).
3. In a 4-quart punch bowl or trifle dish, layer half the cake cubes, half the pudding mixture, half the crushed Oreos, and 1/4 cup chocolate syrup. Repeat layers once more.
4. Top with the remaining whipped topping and a sprinkle of extra Oreo crumbs. Cover and chill for at least 2 hours (or up to 8 hours) before serving.

The magic happens as the cake soaks up the pudding—every spoonful is a mix of soft, creamy, and crunchy textures.

Tip: For a fun twist, swap vanilla pudding for cookies & cream flavor and use chocolate cake!

Red Velvet Punch Bowl Cake

Red Velvet Punch Bowl Cake

This showstopping dessert layers red velvet cake, creamy frosting, and juicy berries in a punch bowl for a shareable treat that’s as festive as it is easy!

Ingredients:

• 1 (15.25 oz) box red velvet cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• 2 cups fresh strawberries, sliced
• 1 cup fresh raspberries
• 1 cup fresh blueberries

Instructions:

1. Prepare the red velvet cake mix according to package directions. Bake in a 9×13-inch pan, then let cool completely. Cut into 1-inch cubes.
2. In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth. In a separate bowl, whip 2 cups heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. In a large punch bowl, layer half the cake cubes, half the cream mixture, and half the strawberries, raspberries, and blueberries. Repeat layers.
4. Cover and refrigerate for at least 2 hours (or up to 6) before serving.

The magic happens as the cake soaks up the creamy frosting and berry juices—every spoonful is a mix of fluffy, tangy, and fruity goodness!

Tip: For extra decadence, drizzle with chocolate syrup or sprinkle with crushed Oreos just before serving.

Carrot Cake Punch Bowl Cake

This playful twist on classic carrot cake is a showstopper—layered in a punch bowl for easy serving and packed with cozy spices.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 large eggs
• ¾ cup vegetable oil
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans.
2. Whisk 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt in a bowl.
3. Beat in 3 eggs and ¾ cup oil until smooth. Fold in carrots, pineapple, and walnuts.
4. Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
5. Beat 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, and 1 tsp vanilla until fluffy.
6. Crumble one cake layer into a punch bowl. Top with half the frosting, then repeat with remaining cake and frosting. Chill 1 hour before serving.

The punch bowl layers let everyone scoop up the perfect bite—creamy frosting clinging to spiced cake crumbles.

Tip: Toast the walnuts for extra crunch!

Tiramisu Punch Bowl Cake

This showstopping dessert layers coffee-soaked ladyfingers, creamy mascarpone, and cocoa for a crowd-friendly twist on classic tiramisu—no fancy plating required!

Ingredients

• 1 ½ cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 oz (3 cups) mascarpone cheese, room temperature
• 1 cup heavy cream
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder
• ½ cup dark chocolate shavings

Instructions

1. Whisk 1 ½ cups cooled coffee and 2 tbsp coffee liqueur (if using) in a shallow bowl. Set aside.
2. Beat 24 oz mascarpone, 1 cup heavy cream, ¾ cup powdered sugar, and 1 tsp vanilla with a hand mixer on medium until stiff peaks form, about 3 minutes.
3. Dip 12 ladyfingers briefly into the coffee mixture (1-2 seconds per side) and arrange in a single layer at the bottom of a 3-qt punch bowl.
4. Spread half the mascarpone mixture over the ladyfingers. Sift 1 tbsp cocoa powder on top, then sprinkle with ¼ cup chocolate shavings.
5. Repeat layers with remaining ladyfingers, mascarpone mixture, 1 tbsp cocoa powder, and ¼ cup chocolate shavings.
6. Cover and chill for at least 4 hours (or overnight) to let flavors meld.

The magic? Letting it sit transforms the ladyfingers into a cake-like texture while keeping the mascarpone cloud-light. Serve with a big spoon for scooping!

Tip: For a non-alcoholic version, swap the liqueur with 1 tbsp vanilla syrup.

Peanut Butter Chocolate Punch Bowl Cake

This decadent no-bake dessert is a crowd-pleaser, layering fluffy chocolate cake with creamy peanut butter mousse for a dessert that’s as fun to assemble as it is to eat!

Ingredients:

• 1 (15.25 oz) box chocolate cake mix, baked and cooled (or 1 store-bought 9″ round chocolate cake)
• 1 cup creamy peanut butter
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (16 oz) tub whipped topping, thawed, divided
• 1 (11 oz) bag peanut butter cups, chopped
• 1/2 cup chocolate syrup
• 1/4 cup roasted peanuts, chopped (for garnish)

Instructions:

1. Prep the cake: Cut the cooled chocolate cake into 1-inch cubes. Set aside.
2. Make the peanut butter mousse: In a large bowl, beat the peanut butter, cream cheese, and powdered sugar with a hand mixer until smooth. Fold in half of the whipped topping (about 2 cups) until combined.
3. Layer the punch bowl: In a large glass punch bowl or trifle dish, layer half the cake cubes, half the peanut butter mousse, half the chopped peanut butter cups, and half the chocolate syrup. Repeat layers.
4. Finish and chill: Top with the remaining whipped topping, sprinkle with chopped peanuts, and drizzle with extra chocolate syrup if desired. Cover and refrigerate for at least 2 hours (or up to overnight) before serving.

The magic of this dessert? The cake soaks up the peanut butter mousse and syrup, creating a rich, almost truffle-like texture. It’s a showstopper for potlucks—just bring a big spoon!

Tip: For a shortcut, use store-bought chocolate pudding cups between layers for extra creaminess.

Key Lime Punch Bowl Cake

Key Lime Punch Bowl Cake

This showstopping dessert layers tangy lime curd, fluffy cake, and whipped cream in a punch bowl for a retro-cool centerpiece that’s as fun to make as it is to eat.

Ingredients:

• 1 (15.25 oz) box vanilla cake mix, plus ingredients listed on box (eggs, oil, water)
• 1 (14 oz) can sweetened condensed milk
• ½ cup key lime juice (or regular lime juice)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• Lime slices and zest, for garnish

Instructions:

1. Prepare cake mix according to package directions. Bake in a 9×13″ pan, then cool completely and tear into 1″ chunks.
2. Whisk together sweetened condensed milk and lime juice until thickened (about 2 minutes) to make the curd.
3. Beat heavy cream, powdered sugar, and vanilla extract on high until stiff peaks form (3–4 minutes).
4. In a large punch bowl, layer half the cake chunks, half the lime curd, half the whipped cream, and ½ cup graham cracker crumbs. Repeat layers.
5. Chill for 2 hours. Top with lime slices and zest before serving.

The magic? The cake soaks up the zesty curd without getting soggy, staying light yet packed with flavor.

Tip: For extra texture, toast the graham crumbs with 1 tbsp melted butter before layering.

Cherry Cheesecake Punch Bowl Cake

This showstopping dessert layers creamy cheesecake filling, fluffy cake, and tart cherry topping in a shareable punch bowl—perfect for potlucks or summer gatherings!

Ingredients:

• 1 (15.25 oz) box white cake mix, prepared as directed (plus ingredients listed on box: eggs, oil, water)
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2 cups heavy whipping cream
• 1 (21 oz) can cherry pie filling
• 1 cup graham cracker crumbs

Instructions:

1. Bake the cake mix in a 9×13″ pan according to package instructions. Let cool completely, then tear into 1″ chunks.
2. Beat cream cheese, 1 cup powdered sugar, and 2 tsp vanilla until smooth. In another bowl, whip 2 cups heavy cream to stiff peaks, then fold into cream cheese mixture.
3. In a large punch bowl, layer half the cake chunks, half the cheesecake filling, and half the cherry pie filling. Repeat layers, ending with pie filling. Sprinkle 1 cup graham cracker crumbs on top.
4. Chill for at least 2 hours before serving.

The magic here? The cake soaks up the cherry juices while staying fluffy, creating a trifle-like texture with every spoonful.

Tip: For a boozy twist, brush cake chunks with 2 tbsp amaretto before layering!

Apple Spice Punch Bowl Cake

This Apple Spice Punch Bowl Cake is a cozy, spiced dessert that’s perfect for sharing—think warm apple pie meets fluffy cake, all baked in one big, comforting bowl.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup buttermilk
• 2 medium apples, peeled and diced (about 1 ½ cups)
• 1 tbsp vanilla extract

1. Preheat oven to 350°F. Grease a large oven-safe bowl (about 2.5 quarts) with butter or nonstick spray.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. Add 2 eggs, ½ cup melted butter, 1 cup buttermilk, and 1 tbsp vanilla. Stir just until combined, then fold in the diced apples.
4. Pour batter into the greased bowl and bake for 45–50 minutes, until a toothpick inserted comes out clean and the top is golden.
5. Let cool 10 minutes before slicing into wedges straight from the bowl.

The magic here? The bowl keeps the cake extra moist while the spiced apples caramelize into little pockets of sweetness. Serve warm with a drizzle of caramel or a scoop of vanilla ice cream.

Tip: For extra flavor, toss the diced apples with 1 tbsp brown sugar and a pinch of cinnamon before folding into the batter.

Coconut Cream Punch Bowl Cake

This dreamy, tropical-inspired dessert is like a cross between a trifle and a poke cake—perfect for potlucks or lazy Sunday gatherings.

Ingredients:

• 1 (15.25 oz) box yellow cake mix, baked per package directions in a 9×13-inch pan
• 2 (3.4 oz) boxes instant coconut cream pudding mix
• 4 cups cold whole milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 1 cup sweetened shredded coconut, toasted
• 1 (20 oz) can crushed pineapple, drained well
• 1/2 cup chopped toasted macadamia nuts

Instructions:

1. Cool the baked cake completely, then tear into 1-inch chunks directly into a large punch bowl.
2. In a separate bowl, whisk the pudding mixes and milk for 2 minutes until thick. Let stand 5 minutes to set.
3. Spread half the pudding over the cake chunks, followed by half the whipped topping, half the pineapple, half the coconut, and half the macadamia nuts. Repeat layers.
4. Cover and refrigerate for at least 4 hours (or overnight) until the cake soaks up the pudding.

The magic happens as the cake transforms into a cloud-like texture while the toasted coconut adds a crave-worthy crunch.

Tip: For extra coconut flavor, swap the milk in the pudding for canned coconut milk.

Black Forest Punch Bowl Cake

This showstopping dessert combines the rich flavors of Black Forest cake with the fun, shareable vibe of a punch bowl trifle—perfect for your next gathering!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, baked and cooled
• 2 cups cold heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 can (21 oz) cherry pie filling
• 1/2 cup chocolate shavings or curls
• 1/4 cup Kirsch (cherry liqueur, optional)

Instructions:

1. Cut the chocolate cake into 1-inch cubes. Set aside.
2. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes.
3. In a trifle bowl or large punch bowl, layer half the cake cubes. Drizzle with 2 tbsp Kirsch (if using), then spoon half the cherry pie filling over the cake. Spread half the whipped cream on top and sprinkle with 1/4 cup chocolate shavings.
4. Repeat the layers with remaining cake, Kirsch, cherry filling, and whipped cream. Top with the rest of the chocolate shavings.
5. Chill for at least 2 hours before serving.

The Kirsch adds a subtle grown-up twist, while the fluffy whipped cream balances the decadent chocolate and tart cherries.

Tip: For a non-alcoholic version, swap the Kirsch for 1/4 cup cherry juice mixed with 1/2 tsp almond extract.

Pumpkin Spice Punch Bowl Cake

Pumpkin Spice Punch Bowl Cake

This showstopping dessert combines the cozy flavors of pumpkin spice with the fun, shareable appeal of a punch bowl cake—perfect for your next gathering!

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup whole milk
• 1 (8 oz) tub whipped topping, thawed
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, eggs, 1/2 cup vegetable oil, and 1 tsp vanilla until smooth.
3. In another bowl, sift together flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt. Gradually add to wet ingredients, alternating with 1 cup milk, mixing just until combined.
4. Pour batter into prepared dish. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool completely.
5. Cut cake into 1-inch cubes. In a punch bowl, layer half the cake cubes, 1/2 cup caramel sauce, half the whipped topping, and half the pecans. Repeat layers.
6. Drizzle with extra caramel and serve immediately.

The magic here? The cake soaks up the caramel just enough to stay tender while keeping its structure—no soggy mess!

Tip: For extra flair, warm the caramel slightly before layering for a gooey, aromatic touch.

Conclusion

With 18 delightful punch bowl cake recipes, there’s something here for every occasion—whether you’re hosting a party or just craving a sweet treat. We hope you find a new favorite to whip up and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup to save for later. Happy baking!