From Scratch Punch Bowl Pound Cake Trifle has layer after layer of cake, pudding, whipped cream, and fruit; it makes an easy and elegant dessert recipe.
Light and simple to make, it is so delicious!
You may also here this cake called a ‘Punch Bowl Cake’. It’s a popular dish in the South for church social and family reunions since it feeds a lot of people.
Like I said, this is a great cake to feed a crowd. As well, if you have a cake disaster, it’s a great way to still use the cake. I used to have the worst time with pound cakes sticking to the pan. It was a combination of not allowing them to cool long enough combined with using an off-brand non-stick spray. From Scratch Punch Bowl Pound Cake Trifle was my go-to fix when that happened.
Coincidently, when making pound cakes I grease my cake pans with a generous smear of solid vegetable shortening and a granulated sugar coating to prevent sticking!
From Scratch Punch Bowl Pound Cake Trifle
- Furthermore, you can make this with any flavor cake and complimentary pudding and fruit. I typically use fruit that is in season to keep costs down.
- However, you don’t have to have a cake that fails either make or purchase your favorite cake.
- You can also make the pudding from scratch or use instant pudding.
- I prefer homemade whipped cream, but in a rush, I use store-bought Cool Whip instead.
How to Make Whipped Cream
- To make Whipped Cream, place mixer bowl and whisk in the freezer for at least 20 minutes to chill.
- Pour 1 cup heavy whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla into the cold bowl and whisk on high speed until medium to stiff peaks forms, about 1 minute.
- Do not overbeat or it will turn into butter!
You may enjoy my Old Fashioned Blue Ribbon Pound Cake (video) or this trifle.
From Scratch Punch Bowl Pound Cake Trifle
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Save To Your Recipe BoxIngredients
- 1 cake pound cake, sponge cake, angel food cake, etc
- 2-4 ounce boxes instant pudding I used vanilla. Use can substitute any flavor.
- 4 cups milk for pudding
- 2 to 3 cups fruit I used strawberries.
- 8 ounces Cool Whip
Instructions
- Make or purchase a standard size cake.
- Make two 4-ounce packages of instant pudding according to package directions.
- Wash and slice strawberries.
- Slice half of the cake into 1-inch slices and place one layer of cake in bottom of a punch bowl or trifle dish.
- Layer half of the pudding on top of the cake.
- Top with a layer of fruit.
- Repeat layers with cake, pudding, and fruit.
- Place Cool Whip as the top layer and decorate with fruit if desired.
- Cover and refrigerate until ready to serve.
- Store in the refrigerator. Cake will last just 1 to 2 days before getting soggy.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Harriet says
Sometimes nice and simple is all you need to make something delicious.
ARLINDA says
I SAW YOUR CAKES THEY ARE BEAUTIFUL , I BELIEVE WHEN YOU SAID YOUR RECIPES ARE FROM SCRATCH . VANILLA PUDDING IN A BOX IS NOT FROM SCRATCH.
Paula says
A CAKE IS FROM SCRATCH WHEN IT DOESN’T START WITH A CAKE MIX