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Blueberry Punch Bowl Cake

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“An old one from my Granny's collection. You can use the fruit pie filling of your choice. Popular at baby and bridal showers.”

Ingredients Nutrition

  • 1 (18 ounce) package butter cake mix with pudding
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
  • 2 (21 ounce) cans blueberry pie filling
  • 1 (20 ounce) can crushed pineapple, undrained, divided
  • 1 (12 ounce) container Cool Whip, thawed, divided
  • 12 cup chopped nuts, divided


  1. Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
  2. Prepare pudding mix according to package directions; store in refrigerator.
  3. To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
  4. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
  5. Repeat layers.
  6. Store in the refrigerator.

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