I have a sweet tooth big enough to take over my entire mouth but I can’t eat sugar, at least not in anything other than small quantities. So I adjust a lot of dessert recipes to make them lighter or sugar free altogether. This is one recipe that works really well and is every bit as decadent and refreshing whether you make a regular or lighter version. We serve it a lot at our family get togethers in the summer and my husband always chooses it as his top pic for his February birthday as well. It would be the perfect addition to your fourth of July or other summer celebration!
This is the finale to my week of no-oven and no-grill recipes for those of us who are already hot enough but still want a good meal on the Fourth. Be sure to check out my slow cooker pulled pork BBQ and Vinegar Slaw and thanks to the new web design, all of this week’s recipes have the button them to allow you to print just the recipe now!
Ready for this cool, refreshing, and light dessert? Here we go!
You’ll need: Angel Food Cake, vanilla pudding mix (the small box), milk, blueberries, and strawberries.
Okay, here is where you can really tweak this. I’m using sugar free vanilla pudding mix and light whipped topping. You can also use skim milk instead of whole.
Slice all of the brown outer layer off of your angel food cake.
I was gonna call it “crust” but that kind of implies that it is hard and crusty, which it isn’t of course! In fact, this brown part is the part you are supposed to eat while you make the rest of the cake because it’s so good and you really need to keep your energy up! No sense in wasting it anyhow..
(I realize this contradicts my previous statement about not eating too much sugar but lets just pretend it doesn’t)
Cut the cake into cubes. You can just tear it also if you want to.
In a mixing bowl place your milk.
Add your pudding mix and mix until well blended
That looks pretty well blended to me.
Dump in your whipped topping.
Of course the recipe says to “fold” it in but y’all know I’m a dumper, not a folder.
Mix that up until well blended and all prettified.
Place 1/2 of your cake pieces in the bottom of your bowl.
If you start thinking “WOW, Christy’s looks much bigger than mine!” that is because Christy eats way too much of this cake and it is also a favorite of Christy’s husband so Christy is making a double recipe. Don’t worry though, I showed you the ingredients for a single recipe and a single recipe would normally feed ~thinks~ oh, say eight people or so. The way we eat it, though, we really need a double recipe. We all have fits over this dessert and since I make it with sugar free pudding and light whipped topping, you can eat at least twice as much with only half the guilt!
Spread 1/3 of your pudding mixture over the top
and put every blessed blueberry you got on top of that!
I got a great deal on blueberries and strawberries at Sam’s club this week.
Top with the remainder of your cake pieces
and 1/3 more of your pudding mixture
Wash your strawberries and slice them
Okay so you could have done this earlier but we forgot til now so just roll with it
Now you’re going to take those strawberries and put them on top of your angel food cake pieces, just like we did the blueberries.
I really want to show you a picture of me doing that but I don’t have a picture because – well sometimes these things just happen.
Place strawberries over second layer of pudding mixture.
and cover with remaining pudding mixture
If you want, you can decorate the top with more berries. Cover and refrigerate for several hours or until ready to serve. This is great if made the night before, too!
YUM!
Patriotic Punch Bowl Cake Ingredients- 1 pkg Angel Food Cake
- 1 pkg 3.5 ounce instant vanilla pudding mix*
- 2 C milk (can use skim)
- 1 (8 oz) carton whipped topping (Can use light)
- 1 pint fresh strawberries, washed and hulled
- 2 Cups blueberries, rinsed
Instructions- Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Mix in cool whip. Place ½ cake pieces in a bowl. Top with ⅓ pudding mixture and all of blueberries. Top with remaining cake pieces, ⅓ of pudding mixture, and all of strawberries. Finish with remaining pudding mixture. Garnish with additional berries if you like. Cover and refrigerate.
- *This is the small box of pudding. If you get regular it will say 3.5 ounces. Sugar free will be in that same size box but won't say 3.5 ounces. Just a heads up!
- 1 pkg Angel Food Cake
- 1 pkg 3.5 ounce instant vanilla pudding mix*
- 2 C milk (can use skim)
- 1 (8 oz) carton whipped topping (Can use light)
- 1 pint fresh strawberries, washed and hulled
- 2 Cups blueberries, rinsed
- Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Mix in cool whip. Place ½ cake pieces in a bowl. Top with ⅓ pudding mixture and all of blueberries. Top with remaining cake pieces, ⅓ of pudding mixture, and all of strawberries. Finish with remaining pudding mixture. Garnish with additional berries if you like. Cover and refrigerate.
- *This is the small box of pudding. If you get regular it will say 3.5 ounces. Sugar free will be in that same size box but won't say 3.5 ounces. Just a heads up!
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About The Southern Plate CookBook
I’ve had a lot of folks ask me when the book will be available or where they can get it so I thought I’d let you know that it is available for pre-order right now! The book debuts October 5th at all major booksellers but if you pre-order it you’ll be sure to have it as soon as it comes out with no waiting. I’ll be going on a book tour around that time as well and would love to meet you and sign your book if I come near your town (dates and locations will be announced at a later date).
In this book, I tried to create a “go to ” book for all of the classic Southern recipes we grew up with. It’s a compilation of the must have Southern recipes along with the stories behind them with more stories of the old days and tales of where our true wealth lies. I really put my heart into this book and I want to thank you all again for giving me the opportunity to bring the stories of the good people we come from alive again.
Gratefully,
Christy
Read about Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family on Amazon.com
Read my interview about the book and Southern Plate on Booksamillion.com
Be sure and check it out at these retailers as well, who are also taking pre-orders!
“The person who seeks all their applause from outside has their happiness in anothers keeping .”
~Dale Carnegie
Yum 
I love punch bowl cake. One time my mama made one for the family reunion. She put it in the trunk of the car (probably so we wouldn’t put our fingers in it) and it toppled over! (I’m not sure if she ever made it again … but DANG it was good. seems like she had coconut in it)
The Site looks AWESOME and so does that cake. Good job on both Christy Lou!
FYI: I love the new layout, but I don’t see the “print recipe” button. I looked 3 times
Beverly and Jo The print button icon is there but it is pretty small. Look at where it says “Please support Southern Plate by Sharing this”. Its right above where the comments start. Scroll over the icons and you will see it.
It is the second icon from the right, next to the Email icon.
This was my first post that I had to add that feature into and of course, I forgot to add it! lol I’ve put it in now, thank you!
I have looked everywhere for the print at the bottom of the page.
Love, your site.
I JUST now put it in this recipe, I forgot! lol Gotta get used to it!
I really have been dreading the idea of getting out in the heat to cook anything on the grill this July 4th. It’s so darn hot and humid!
But I’ve decided I’m going to make some slowcooker pulled pork and some slaw for sandwiches. Chips will be good with that, too.
I can’t decide if I want to make this cake for dessert… or your buttermilk pie. Maybe I’ll do both! LOL
Anyway… thanks for the inspiration this week.
The new site design is great, too! Love being able to print the recipes more easily.
Have a great 4th of July weekend!
I agree with you about grilling in the heat of Summer. Those folks who grill to avoid “heating up the kitchen” surely don’t live in the same South that I do. =-)
The site looks GREAT!!! Congrats, job well done!
(I did see the print button on a few recipes when I was browsing…woohoo!!!)
I hope you and your family have a wonderful safe Fourth!
~love your recipes and your blog!!
I forgot to put it in this one but it’s there now! Sorry! lol
Looks great, Christy!
I am glad you added more categories like “Beverages,” and “Southern Classics.”
I’m definitely planning on trying this version of Punch Bowl Cake! I usually make one for the Holidays and generally use a yellow cake mix, along with banana’s, crushed pineapple, marischino cherries, cool whip, vanilla pudding in alternate layers with pecans as a garnish on the top. Sometimes I’ll use pound cake or switch up the cake flavors for variety. It usually doesn’t last long at all either!
I’ve never made one using strawberries and blueberries, so will have to try It and see how I like It. From looking at the above pic, It’s going to be delish!
Thanks for the awesome recipe Christy! 😀
P.S. The site Is coming nicely and your doing a fantastic job! 😀
HAPPY FOURTH TO YOU AND YOURS CHRISTY!! LOVE YOUR SITE!! LOOKING FORWARD TO MORE RECIPES!!
Great revision of your site, Christy. 😀 The red POPS! Your cake looks wonderfully yummyl! It reminds me of a trifle (sans sherry and pound cake). I will save the recipe for the next time I have a crowd over, just 3 of us now. I know they will love it.
Wonderful new site, Christy! So easy to find recipes, etc., now.
I also love this recipe. We are invited to a neighbor’s for 4th of July and now I know what I am making. So easy, pretty and less sugar, can’t be beat. Thanks!Have a great 4th!
Love the new look. Great job. Cake looks awesome too, will be making this on Sunday. Thanks Pal.
Have a good “Green” Happy 4th of July. Stay safe.
Love ya,
Jo
Love this recipe, but my Mom loves it more than anyone!!! We usually make it with FRESH PEACHES. But, I may try the red/white/blue this weekend.
Love the new look
Love the new site and this recipe looks great!!
I really like the new look! Still has a “homey” feel to it yet is a little more modern. Hmmm….not sure that is exactly a compliment. hehehe
This sounds like a pretty yummy recipe!! Definitely not something this Yankee would have had growing up so it should be interesting to see how it tastes….though it won’t be for the Fourth…I’ll be camping…and taking along a couple of SP items which I have discovered travel quite well, your bar cookies especially!! 🙂
Thanks again for keeping us a part of the family Christy!!!
Love it, and now I’m sure Mama has learned that sometimes those little fingers aren’t too awful bad. I’m making the big cookie for the 4th and many other yummy desserts this may replace the dirt cake though….. Love the site and have ordered my cookbook which has replaced my subscription to “Taste of Home”.
Hey Christy, I Loooooooooooooooooooove the new website design. I am going to make the whole 4th of July recipes that you so graciously gave us and I am especially looking forward to the dessert. Never had pulled pork w/o barbecue sauce but we’re gonna try it. As far as the contest goes I tweeted, posted here, did the FB thang and went to all of the websites that were running it too. I even subscribed to a few, they looked really good. I have your first recipe book ( and cook from it constantly), and went and preordered the new one as soon as you said that it was ready. I’m old enough to be your Mama but I follow you everyday and have gotten all 4 of my kids to sign up also. Sorry didn’t mean to right a book I just wanted to let you know that I Love You and Yours just like you were family cause that’s how you always make us feel.
The new site is pretty but don’t get too commercial on it because down home is what makes the site appealing. I like to the family /neighbor feeling, but I am not thinking you are really going to change on us.
Love the new site. Love being able to print the recipes as soon as I finish reading them. Hope you and your family have a great 4TH.
It’s pulled pork w/slaw and this cake for our dinner on the 4TH.
Christy…love the new site!! Thanks for the yummy punch bowl cake recipe!!
Bountiful Blessings!!
I took this dessert to a party many years ago and there were a few women there that walked right past it. When I told them it was low calorie and how it was made, it disappeared quite fast!!
Happy 4th of July to all of you!
I’m making my potato salad only using the Southern hash browns from your Easy potato salad recipe and will see if anyone says anything. My potato salad is requested everytime we’re invited anywhere. I also made “bite size brownies” frosted with a cherry-raspberry frosting and fireworks sprinkles.
I like the new site too! Good work ~~~~it’s easier to type than the other site.
The new site is real purty! Makes me feel like I should comb my hair and get out of my jammies before I look at it tho. 🙂
We love Punch Bowl cakes! So yummy!
Love it! Love it! Love it! The cake looks fantastic too!
Hi, love the new look website,
Can anyone tell me what the vanilla pudding is like? over here in the UK we have powdered custard mix or something called “Angel delight” which you whisk with milk and it sets to a blancmange consistency . Which do you think would be closest to the vanilla pudding?
thanks
Christy, Love the look of the new sight. Had no problem finding the print page button. This cake looks delicious. Now have to get the ingredients to make it.
Happy 4th to you and your family.
Loved your site before, but WOW, this new site is awesomer,if there is such a word lol…..LOVE IT!!! You done good girl!!! I love angel food cake, my favorite cake. When I was a kid that is what I had for birthday cake, with blue frosting lol, mom hated when it came time for my birthday cuz she does not like blue food and birthday person got to make the menu up for the night and cake too. So I always wanted blue mash taters as part of my birthday meal too. My momma hated it lol….even dyed the vanilla ice cream blue, you see, they did not make blue ice cream in the 60’s and 70’s lol….nor “Birthday Cake” ice cream, yeah Blue Bunny!!!! Any ways this dessert sure looks yummy!! Going to have to try it.
Hope you and your family have a wonderful 4th of July. Ours here in central Florida is going to be a wet one. 🙁 Huggers~Laurie
Methinks your site looks awesome now Christy – and so does this cake! Thanks for the great 4th of July save.
>> To Kim from UK – from the sounds of it your mixes are too ‘custardy’, meaning that they won’t blend well with the whipping cream. Here is a recipe for homemade vanilla pudding tho – hope it helps
2-cups of whole milk
1/3-cup of sugar
3 egg yokes
2-tablespoons of corn starch
1/8-teaspoon of salt
2-tablespoons of butter
1-teaspoon real vanilla (Feel free to reduce this if the pudding is too strong for you.)
2-drops of yellow food color
Stir the egg yokes with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds. I usually turn the heat down a little at this point so the pudding doesn’t overcook. It’s necessary to simmer the mixture after adding the vanilla to drive off the extract’s alcohol. Failure to do so will leave the pudding with a harsh alcohol note. Immediately pour into four dessert cups. Cover with plastic wrap pushed down onto the surface of the pudding to prevent it from forming a skin and cool in a refrigerator until it’s chilled.
Serve, eat, and smile: Ahhh… life is good.