Patriotic Punch Bowl Cake
With layers of fluffy cake, vanilla pudding, whipped topping, and fresh blueberries and strawberries, this delicious patriotic punch bowl cake recipe is simultaneously light, creamy, and sweet. The beloved trifle is destined to become a regular recipe for your 4th of July gathering.
A Quick Look At The Recipe
- Recipe Name: Patriotic Punch Bowl Cake
- Main Ingredients: box angel food cake, packet instant vanilla pudding mix*, milk of your choice, carton whipped topping, fresh strawberries, washed and hulled, fresh blueberries, rinsed
- Why You'll Love It: With layers of fluffy cake, fresh fruit, creamy pudding, and whipped cream, enjoy this delicious patriotic punch bowl cake this 4th of July.
Sweet Without The Sugar
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 patriotic punch bowl cake is one recipe that works really well and is every bit as decadent and refreshing, whether you make a regular or lighter version.
A popular Southern dessert, we serve it a lot at our family get-togethers in the summer, and my husband always chooses it as his top pick for his February birthday as well. It would be the perfect addition to your Fourth of July or other summer celebration!
Also known as a trifle, this punch bowl cake recipe features multiple delicious layers. You’ve got fluffy angel food cake, creamy vanilla pudding, and refreshing whipped topping. The fresh and tart blueberries and strawberries give the trifle a blue and red patriotic vibe, but you can use whatever fruit you like. For example, I have a plain strawberry punch bowl cake recipe on the blog as well.
Altogether, this punch bowl cake is light, creamy, sweet, and delicious. I just know it’s going to be a hit at your next summer gathering. Enjoy!
Ingredients For Patriotic Punch Bowl Cake
- Angel food cake (from boxed cake mix)
- Vanilla pudding mix (you can use sugar-free vanilla pudding mix).
- Light or regular whipped topping
- Milk (any kind of milk, like almond milk, whole milk, 2%, or skim milk).
- Blueberries
- Strawberries
Expert Tips From My Kitchen
- Substitute the angel food cake for yellow cake mix, white cake mix, or even a homemade pound cake.
- You can do the same with the pudding: swap it for cheesecake, white chocolate, or lemon pudding.
- If you’re not going for a red, white, and blue theme, you can use any kind of fresh fruit or canned fruit you like (or thawed frozen fruit in a pinch). This might be crushed pineapple, fresh raspberries, banana slices, fresh blackberries, or even cherry pie filling.
- Besides a fresh berry garnish, you can also garnish your trifle with toasted coconut flakes or chopped walnuts/chopped pecans for added flavor and texture.
- For a chocolate punch bowl cake, opt for a chocolate cake mix and fudge pudding. This would taste so delicious with the strawberries!
“This is the ultimate Independence Day dessert!”
“I may have to make it in addition to another yummy dessert recipe!” – Gayle
How to Make My Patriotic Punch Bowl Cake
1. Trim and Cut Your Cake
Slice all of the brown outer layer off of your angel food cake. Then, cut the cake into cubes. You can just tear it also if you want to.
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.
2. Prepare Your Pudding
Place your milk in a small mixing bowl. Add your pudding mix and mix until well blended.
Once it’s blended, dump in your whipped topping. Mix that up until well blended and all prettified.
3. Mix Your Cake Base, Pudding, and Blueberries
Place 1/2 of your cake pieces in the bottom of your punch bowl and spread 1/3 of your pudding mixture over the top.
Put every blessed blueberry you got on top of that! Then, top with the remainder of your cake pieces and 1/3 more of your pudding mixture.
4. Layer Your Cake and Add The Toppings
Wash your strawberries and slice them. 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. Place strawberries over the second layer of the pudding mixture and cover with the 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!
Patriotic Punch Bowl Cake FAQs
A classic boxed yellow or white cake is the best all-around choice. It has a neutral flavor and holds up well to the heavy layers of fruit and pudding. If you want a sturdier, richer option that won’t get soggy, use pound cake. For a lighter, cloud-like texture, go with angel food cake.
Punch bowl cake is best eaten within 2 to 3 days when kept covered in the fridge.
It actually tastes amazing on day two because the cake has had time to soak up all the delicious flavors from the pudding and fruit. Just keep in mind that by day three or four, the cake will start getting pretty soggy, and the whipped cream can begin to separate.
You’ll most often hear it called a Trifle (or a Southern Trifle).
Because the two desserts are made the exact same way (layering cake, custard or pudding, fruit, and whipped cream in a glass dish), the names are pretty much interchangeable. Depending on where you are or the specific recipe you’re using, you might also hear it called a Bowl Cake, a Layered Cake Dessert, or sometimes a Heavenly Dessert.
Similar Recipes
If you want an array of red, white, and blue treats for your holiday spread and want to skip the baking this year, give my patriotic jello jars and no-bake patriotic cereal treats a go!
Once you’ve finished setting up your batch of these easy patriotic recipes for the 4th of July, please leave a star rating and a review in the comments below to let me know how they turned out!
Ingredients
- 1 box angel food cake baked according to package directions
- 1 packet instant vanilla pudding mix* 3.5-ounce
- 2 cups milk of your choice
- 1 carton whipped topping 8-ounce
- 1 pint fresh strawberries, washed and hulled
- 2 cups fresh blueberries, rinsed
Instructions
- Trim the brown outer layer from the cake and then tear the cake into small pieces.
- Prepare pudding as directed and then mix in the Cool Whip.
- Place 1/2 of the cake pieces in a punch bowl. Top with 1/3 of the pudding mixture and all of the blueberries. Top with the remaining cake pieces, 1/3 of the pudding mixture, and all of the strawberries. Finish with the remaining pudding mixture and garnish with additional berries if you like.
- Cover and refrigerate for several hours.
Great job, Christy. The new design is user friendly (when you remember to add the print link) =-) and easy on the eyes.
~snickers~
Looks great Christy, and I’m sure it’s delicious to have at this warm time of the year for you. Have a wonderful July 4th!
Loving your new site, girl… and the print feature is FABOO. Really. Now, if you see this wonderful looking dessert looking not quite so wonderful, that’d be me…. way too lazy to cut off the crust of the angel food cake. WAY too lazy….. *giggle*
That’d make you my hero! I have always thought it was a waste of cake and effort to cut the crust off but I have to keep doing it so Mama won’t sense it all the way at her house and go into convulsions 🙂 ~snickers~
The new site looks great!! Happy 4th!!
I love the site. Christy, you are awesome. Anxiously awaiting your cookbook, and I have been telling my coworkers about it.
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.
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