PUNCH BOWL CAKE CUPS are a fun and easy twist on the classic punch bowl cake dessert we all remember.

Made with layers of cake, pudding, fruit and whipped topping, these individual dessert cups are perfect for parties, picnics, and family gatherings.

Instead of serving a large trifle-style dessert, these cups make it easy for everyone to enjoy their own perfectly layered treat– no mess, no scooping, and just delicious.

I have been making retro desserts with my grandchildren, and last week I made them the famous punch bowl cake.  We decided that it is a little too messy once someone digs into it, so these individual cups were perfect and so much fun to create together. 

                         The original punch bowl cake.

These dessert cups have become one of our favorite kitchen projects. I simply set everything out, and the grandchildren love building their own creations. It’s a simple way to make memories together.  

HOW TO MAKE PUNCH BOWL CAKE CUPS:
INGREDIENTS

CAKE
slices of pound cake (purchased or homemade)

PUDDING
vanilla instant pudding
coconut cream instant pudding
lemon instant pudding
whole milk

FRUIT
raspberries
strawberries
blueberries
can of cherry pie filling

TOPPING
whipped topping (Cool-Whip or homemade) 

INSTRUCTIONS

1. Prepare puddings according to package directions and refrigerate until set.
2. Wash and prepare fresh fruit.
3. Cut pound cake into 1/4-inch cubes.
4. In individual cups, layer:
      cake cubes
      pudding
      fruit
      whipped topping
5. Repeat the layers as desired.
6. Refrigerate until ready to serve.

I found these cute little  plastic glasses at a local craft store.
They are 9 oz  and are square.

Prepare puddings; vanilla, lemon, and coconut cream.

Clean a variety of fresh fruit and line it up on a tray.
Mine were raspberries, blueberries, and strawberries.
I also set out a can of cherry pie filling.

I purchased a package of pound cake at the store that had a variety of vanilla, lemon, and blueberry  cakes in it.  

Use cool-whip or Dream Whip in the layers.

Tips For the Best Punch Bowl Cake Cups

• Use pound cake so it holds layers well 
• Try different flavors of cake
• Don’t overfill the cups to prevent spilling
• Chill before serving for best texture
• If possible, add the top layer of whipped topping just prior to serving

Why You’ll Love Punch Bowl Cake Cups

• Easy no bake dessert
• Perfect for parties and gatherings
• Individual servings = less mess, perfect amount
• A cool, refreshing dessert to serve in the summer 

Can use any flavor of pudding, cake and can of pie filling you desire.

Frequently Asked Questions

Can I make these ahead of time?
Yes, they can be made a day ahead and refrigerated. Best if eaten within 2 days. 

Do I have to use Cool Whip?
No, I frequently use Dream Whip. You can also use a homemade whipped cream if desired.

What kind of cake works best?
Pound cake hold up the best but you can use an angel food cake, or a cake mix made from a box.  I buy the packages of cake slices from my store deli that have a variety of flavors in it. 

Where can I buy these dessert cups?
Mine were 9oz cups that I found at Craft 2000 craft store. I have seen them at Michael’s, and there are several different sizes on Amazon. Make sure you get ones that have a wide enough open top so you can add the layers. The squares ones are perfect.

Here are Some of the Cups We Created

Blueberry Lemon.. lemon cake, lemon pudding, blueberries

Raspberry Coconut Cream…. vanilla cake, coconut cream pudding, raspberries

Strawberry…  vanilla  cake, vanilla pudding, strawberries

Punch bowl cake original… vanilla cake, vanilla pudding, cherry pie filling

Refrigerate after creating these until ready to serve.

Another individual summertime dessert with pudding is
Strawberry Vanilla Cream Dessert.
Pumpkin Pie Parfaits are also delicious dessert made in a cup.

This recipe was shared on Weekend Potluck @Sweet Little Bluebird.

Print Pin

PUNCH BOWL CAKE CUPS

These punch bowl cake cups are a fun variation to the punch bowl cake dessert that we all enjoyed many years ago.

Course Cakes/Cupcakes, Desserts

Cuisine American

Keyword Punch Bowl Cake Cups

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 15

Calories 450kcal

Author pamelashank2015

Ingredients

• 1 3.4oz box vanilla instant pudding mix
• 1 3.4oz box lemon instant pudding mix
• 1 3.4oz box coconut cream instant pudding mix
• 6 cups whole milk
• 1 pint fresh raspberries cleaned & dry
• 1 pint fresh blueberries cleaned & dry
• 1 pint fresh strawberries cleaned & dry
• 1 can cherry pie filling
• 12 slices pound cake variety of flavors is great
• 1 8oz container frozen whipped topping, thawed

Instructions

• Prepare each box of pudding with 2 cups cold milk as directed on the box. Refrigerate.
• Clean and arrange fruit on a tray. Open pie filling and place in a small bowl.
• Cut each slice of cake into 1/4 inch cubes. I purchased a package of variety pound cake.
• To create each cake cup, place a thin layer of cake on the bottom. Top with about a heaping tablespoon of pudding, 1 tablespoon fruit or pie filling, and then about a tablespoon of whipped topping to cover. Repeat another layer in the same order.
• Garnish with a fruit on top.
• The amount of ingredients I used created 15 cups.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES:
These can be made in small dessert cups that are purchased at craft stores or Amazon. Make sure to get ones with a wide mouth to create the layers easily.

You can also use any dessert cups or small glasses you have.

Any flavor of pudding, fruit or pound cake can be used.