Easy Punch Bowl Cake Recipe

A punch bowl cake is so easy and flexible that you can add or delete ingredients according to your taste!

This is important because on any given day in New Orleans, expect company. Friends, family, neighbors are always welcomed!

So you must always have the ingredients on hand to make a quick dessert.


  • 1 16 ounce pound cake (either frozen or fresh)
  • 1 small can lemon pie filling
  • 1 small can peach pie filling
  • 1 12 ounce container Cool Whip
  • 1 small can pineapple chunks - drained
  • Strawberries to taste
  • Coconut (optional)
  • Chopped pecans (optional)
  • Directions

    In punch bowl, crumble 1/3 of the cake.

    Spread 1 can lemon pie filling over cake.

    Spread 1/3 cool whip over filling.

    Crumble 1/3 cake over cool whip.

    Spread 1 can peach pie filling over crumbed cake.

    Cover peach filling with 1/3 cool whip.

    Crumble remaining cake over cool whip.

    Cover cake with pineapples and strawberries.

    Cover fruits with remaining cool whip.

    Top with pecans and coconut.


  • Strawberries can be fresh or frozen. If frozen, thaw. first
  • Fresh blueberries or bananas are a great addition.
  • Sara Lee frozen pound cake works well.
  • Return from Punch Bowl Cake to Cooking New Orleans Style

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