Punch Bowl Cake

Print This Recipe Print This Recipe Punch Bowl Cake

This is one of my favorite recipes.  I used to make this as a teenager to take to picnics and outings.  It is simple to make and the taste is out of this world good! This recipe makes enough to fill a large punch bowl, but if you want to make one for just your family just half the filling and berry topping recipe and it still works fine. I made one in 2 large bowls and shared some with my neighbors. This cake is heavenly! You can make this cake a day ahead and keep them in the refrigerator.


1 Angel Food Cake (baked or bought) cut or tear into one inch pieces

2 (8 oz) bars cream cheese
1 cup lite sour cream
1 1/2 cups sugar
12 oz. whipped topping (can use fat free too)

In a mixer, combine cream cheese and sugar until blended.  Add sour cream and mix.  Fold in whipped topping.  Refrigerate until you are ready to assemble the cake.

Berry topping:
2 pints strawberries
1 cup sugar
1/4 cup cold water
3 tablespoons cornstarch

Wash and hull berries.  Mash enough berries to make 2 cups. (running them through the food processor works too)  Slice remaining berries and place all berries in a stock pot.  Add sugar to berries and stir.  Combine water and cornstarch in a measuring cup and stir until cornstarch is dissolved.  Add cornstarch mixture to berries and heat over medium heat stirring constantly until juice has thickened.  Cool completely.

When all your parts are done, simply layer the cake in a punch bowl starting with a layer of cake, then a layer of filling and finally a berry topping layer.  Keep layering until all your ingredients have been used.  Refrigerate until you are ready to serve, then refrigerate  any leftovers.

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