Southern Punch Bowl Cake

🍑 Ingredients

For the Cake Base

• 1 box yellow cake mix (plus ingredients required on box, typically eggs, oil, and water)
• Alternative: 1 homemade vanilla pound cake or 1 store-bought pound cake

For the Filling

• 2 (3.4 oz) packages instant vanilla pudding mix
• 3 cups cold milk
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract

For the Fruit Layer

• 4 cups fresh strawberries, sliced (reserve some whole berries for garnish)
• 2 cups fresh peaches, peeled and sliced (when in season)
• 2 bananas, sliced (tossed with a little lemon juice to prevent browning)
• Optional additions: blueberries, raspberries, or mandarin oranges

For the Topping

• 2 (8 oz) containers frozen whipped topping, thawed
• ½ cup toasted pecans, chopped
• ¼ cup shredded coconut, lightly toasted
• Fresh mint leaves for garnish

👩‍🍳 Instructions

Prepare the Cake

1. Bake the cake according to package directions in a 9×13-inch pan.
2. Allow to cool completely.
3. Once cooled, cut into 1-inch cubes.

Make the Creamy Filling

1. In a large bowl, whisk together the pudding mix and cold milk for 2 minutes until it begins to thicken.
2. In a separate bowl, beat the cream cheese until smooth.
3. Gradually add the sweetened condensed milk to the cream cheese, beating until well combined.
4. Stir in the vanilla extract.
5. Fold the cream cheese mixture into the pudding until fully incorporated.

Prepare the Fruit

1. Wash all berries carefully and pat dry.
2. Slice strawberries, peaches, and bananas as directed.
3. If using bananas, toss with a small amount of lemon juice to prevent browning.

Assemble the Trifle

1. In a large clear glass punch bowl or trifle dish (preferably one with straight sides):
   • Layer one-third of the cake cubes on the bottom.
   • Spread one-third of the pudding mixture over the cake.
   • Arrange one-third of the mixed fruit on top of the pudding.
   • Spread one-third of the whipped topping over the fruit.
2. Repeat the layers twice more, ending with whipped topping.
3. Cover and refrigerate for at least 4 hours, preferably overnight.

Final Touches

1. Just before serving, sprinkle the top with toasted pecans and coconut.
2. Garnish with reserved whole strawberries and fresh mint leaves.
3. Serve chilled with a large serving spoon, making sure to scoop all the way to the bottom to get every delicious layer.

💭 Tips for Success

• Make ahead: This dessert actually improves with time in the refrigerator as the flavors meld together.
• Seasonal adaptations: Use whatever fruits are in season – peaches and berries in summer, apples and pears in fall.
• Presentation matters: Use a clear glass bowl to showcase the beautiful layers.
• Southern twist: For an adult version, lightly sprinkle each cake layer with 1-2 tablespoons of bourbon or rum.
• Storage: Keep refrigerated and consume within 3 days for best quality.