Chocolate Orange Punch Bowl Cake

Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!


16 servings


1 box devil's food cake mix (e.g. Betty Crocker® SuperMoist®)
water, vegetable oil and eggs as called for on cake mix box
4 cups milk
4 teaspoons grated orange peel
2 (4-serving size) boxes vanilla instant pudding and pie filling mix
1 cup chocolate-flavor syrup
2 (15 ounce) cans mandarin orange segments, drained
1 (8 ounce) container frozen whipped topping, thawed


Preheat oven to 350°F/177°C (325°F/163°C for dark or nonstick pan). Grease or spray bottom only of 13 x 9-inch pan.

Make and bake cake mix as directed on box for 13 x 9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.

Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.

Garnish dessert with reserved orange segments.

Estimated Time

Preparation Time: 25 minutes
Total Time: 4 hours 5 minutes

Additional Information

Do you like the flavor of white chocolate? Use white chocolate instant pudding and pie filling mix instead of vanilla.

If you don't have a bowl big enough to hold this crowd-size dessert, two smaller bowls will work just as well.

For an extra-special treat, decorate with chocolate-dipped orange segments. Dip half of each orange segment into melted chocolate and place on a wax paper-covered baking sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Just before serving, arrange dipped oranges on top of dessert.


Store covered in refrigerator up to 8 hours.

Nutritional Information

Amount per serving: Calories 360 (Calories from Fat 120), Total Fat 13 g (Saturated Fat 5 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 460 mg; Total Carbohydrate 57 g (Dietary Fiber 2 g, Sugars 38 g), Protein 5 g; Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 4

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