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Strawberry Blueberry Punch Bowl Cake

This Strawberry Blueberry Punch Bowl Cake is amazing! Delicious layers of cake, vanilla pudding, whipped topping, and fresh strawberries and blueberries for an easy no fuss dessert.

This Punch Bowl Cake is perfect to take for summer parties or family gatherings because you can make it a day in advance and it is so refreshing!

Some people call this a Patriotic Punch Bowl Cake because it's red, white and blue. It's the perfect dessert to serve while celebrating the Fourth of July.

Strawberry Blueberry Punch Bowl Cake in large glass bowl on counter with red and white gingham napkin.

If you are looking for more cool and refreshing dessert ideas here are a few delicious summer desserts that we love. This Strawberry Cheesecake Pudding Dessert In A Jar is a favorite! A few more to try include this Pineapple Poke Cake, No Bake Banana Split Dessert Recipe, and Strawberry Bundt Cake.

What is Punch Bowl Cake?

A Punch Bowl Cake is delicious layers of cake, fruit, pudding and cool whip served in a punch bowl, trifle dish or large glass bowl. The variations you can make are endless!

2 individual servings of punch bowl cake in small white bowls.

Ingredient List

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

  • Angel Food Cake - You can use store-bought, a boxed Angel Food cake mix or homemade.
  • Instant Vanilla Pudding Mix - (can use sugar-free)
  • Milk - I prefer whole milk for extra creamy pudding.
  • Carton Whipped Topping (Cool Whip) - Make sure to allow time for cool whip to thaw in refrigerator before using.
  • Fresh Strawberries - Washed, drained, hulled and cut into quarters.
  • Fresh Blueberries - Washed and drained.

How To Make Punch Bowl Cake

Prepare Cake: Tear or cut Angel Food Cake into small bite size pieces.

Prepare Pudding: Make Instant Vanilla pudding as directed on the box. When pudding is well mixed; add in half of the whipped topping and stir just until blended.

Set a aside a few strawberries and blueberries to use for the top of the cake.

Add Layers: Now the fun part begins! Start layering your ingredients. Place 1/3 cake pieces in bottom of a large glass bowl.

Top with 1/3 pudding mixture and 1/3 strawberries and blueberries. Next add a light layer of cool whip.

Then repeat layers and top with remaining pudding mixture and a light layer of cool whip.

Garnish: Final touch is to top it with fresh strawberries and blueberries.

Cover bowl with plastic wrap and place in refrigerate over night.

Closeup of top of punch bowl cake topped with strawberries and blueberries.

How To Store

Store leftovers covered with plastic wrap or placed in an airtight container in the refrigerator for up to 3 days.

Recipe Tips

  • You can buy a store bought Angel Food cake or bake your own. You can also use pound cake in this recipe.
  • The Angel Food Cake can be cut up with the crust on it or you can trim off the crust if you prefer. 
  • Prepare fruit ahead of time by washing and allowing to dry. Strawberries will need the stems removed and sliced for layering.
  • For even more flavor you can use Instant Cheesecake Pudding Mix instead of Vanilla.
  • This could also be made as individual desserts, served in parfait glasses.
Punch Bowl Cake served in individual white glass bowls.

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I hope you enjoy this easy Strawberry Blueberry Punch Bowl Cake! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Strawberry Blueberry Punch Bowl Cake

Author: Judy Wilson
This Strawberry Blueberry Punch Bowl Cake is amazing! Delicious layers of cake, vanilla pudding, whipped topping, and fresh strawberries and blueberries for an easy no fuss dessert.
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 angel food cake (store bought or bake your own)
  • 5.1 ounce box instant vanilla pudding mix
  • 3 cups milk
  • 16 ounce carton whipped topping
  • 1 pint fresh strawberries, (washed, hulled and cut into quarters)
  • 1 pint fresh blueberries, rinsed

Instructions
 

  • Tear or cut Angel Food Cake into small bite size pieces.
  • Make Instant Vanilla pudding as directed on the box. When pudding is well mixed; add in half of the whipped topping and stir just until blended.
  • Set a aside a few strawberries and blueberries to use for the top of the cake.
  • Start layering your ingredients. Place 1/3 cake pieces in bottom of a large glass bowl.
  • Top with 1/3 pudding mixture and 1/3 strawberries and blueberries. Next add a light layer of cool whip.
  • Then repeat layers and top with remaining pudding mixture and a light layer of cool whip.
  • Final touch is to top it with fresh strawberries and blueberries.
  • Cover bowl with plastic wrap and place in refrigerate over night. Best if chilled for at least 8 hours.

Notes

The Angel Food Cake can be cut up with the crust on it or you can trim off the crust if you prefer. 
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
Punch Bowl Cake Pinterest Pin.
Strawberry Blueberry Punch Bowl Cake in glass bowl on wood table.
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