Description
Indulge in the delightful flavors of summer with this Peaches and Cream Punch Bowl Cake. Layers of moist yellow cake, sweet peaches, creamy pudding, and whipped topping come together in a heavenly dessert that’s perfect for any occasion.
Ingredients
Scale
Cake:
- 1 box yellow cake mix (plus ingredients to prepare)
Filling:
- 2 cans (15 oz each) sliced peaches in juice or light syrup, drained and chopped
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- Extra peach slices and mint for garnish (optional)
Instructions
- Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13-inch pan. Let it cool completely, then cut into cubes.
- Filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Stir in the sour cream and vanilla extract until smooth.
- Assembly: In a large punch bowl or trifle dish, layer half of the cake cubes, followed by half of the chopped peaches, half of the pudding mixture, and half of the whipped topping. Repeat the layers with the remaining ingredients.
- Garnish: Smooth the top and garnish with additional peach slices and fresh mint if desired. Chill for at least 2 hours before serving.
Notes
- For a more homemade touch, use fresh peaches when in season.
- You can also substitute the yellow cake with pound cake or angel food cake for a different texture.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 25g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg