PUNCH BOWL CAKE II
Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.
Provided by Roxanne
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 15
Number Of Ingredients 9
Steps:
- Bake cake mix according to package directions for 2 layers, let cakes cool.
- Prepare the pudding according to package with the 5 c. milk.
- In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
- Repeat in the same order with the remaining ingredients.
- Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.
Nutrition Facts : Calories 595.7 calories, Carbohydrate 105.8 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 584.1 mg, Sugar 60.4 g
NICHOLE'S PINEAPPLE UPSIDE-DOWN CAKE
Rows of halved pineapple rings create an unexpected geometric pattern on this upside-down cake by Allrecipes Editor in Chief Nichole Aksamit. Her secret to a toothsome crumb and a not-too-sweet cake? Almond flour and sour cream in the batter. Serve with unsweetened whipped cream, if desired.
Provided by Nicholio
Categories Pineapple Upside-Down Cake
Time 1h40m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-inch square baking pan with cooking spray.
- Melt 1/2 cup butter in a saucepan over medium-high heat. Add 1 cup plus 2 tablespoons brown sugar, stirring until just dissolved. Cook until bubbling, about 2 minutes. Pour into the prepared pan.
- Arrange pineapple in a single layer of diagonal rows over the brown sugar mixture.
- Whisk together both flours, baking powder, cornstarch, and salt in a bowl.
- Beat together white sugar and 1 cup butter in a large bowl with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then stir in vanilla. Beat in 1/2 of the flour mixture, followed by 1/2 of the sour cream; repeat.
- Spread batter over pineapple in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 70 minutes.
- Cool in the pan on a wire rack for 10 minutes, then invert onto a platter.
Nutrition Facts : Calories 726.9 calories, Carbohydrate 89.5 g, Cholesterol 172.4 mg, Fat 39.5 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 22.8 g, Sodium 202.6 mg
PUNCH BOWL CAKE
This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!-Patricia Hardin, Seymour, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 8
Steps:
- Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.
Nutrition Facts :
CHRISTMAS PUNCH BOWL CAKE
I saw this recipe in the Atlanta Journal Constitution several years ago. Being that I love punch bowl cake, I thought why not to try this one! I made this last Christmas and everyone loved it. It also red and green colors for Christmas!
Provided by Blue Peacock
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Make cake according to package directions.
- Cool completely.
- Crumble cake.
- Place half of crumbled cake in a large punch bowl.
- Prepare pistachio pudding according to package directions.
- Pour half of prepared pistachio pudding over cake, spreading evely over cake.
- Spoon half of undrained pineapple over pistachio pudding.
- Poke holes in cake to allow pineapple juice to seep through.
- Pour half of the strawberry pie filling over the pineapple mixture.
- Spread half of the nondairy whipped topping over the strawberry pie filling.
- Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping.
- Garnish with the maraschino cherries and walnut halves, in an alternating pattern.
- Refrigerate until you serve it to your guests.
Nutrition Facts : Calories 403.4, Fat 22.3, SaturatedFat 8.6, Cholesterol 43, Sodium 249.8, Carbohydrate 49.1, Fiber 1.9, Sugar 35.3, Protein 4
RAINBOW SHEET CAKE
The base of this rainbow sheet cake is a super simple vanilla cake that is topped with cream cheese frosting. You can use any vanilla cake recipe here (or even box mix if you really wanted) - just make sure the batter isn't too runny or the colors may bleed into each other. Feel free to adjust the color palette to your preference! Perfect for a kid's birthday party, or a fun weekend activity to bake with kids.
Provided by Nicole Hopper
Categories Sheet Cake
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with baking spray and line with parchment paper; spray parchment with baking spray.
- Prepare Cake: Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add white sugar; beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition, about 1 minute total. Add vanilla and beat until combined, about 15 seconds. Scrape down sides and bottom of bowl using a flexible spatula.
- Whisk together flour, baking powder, and salt in a medium bowl until combined. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
- Divide batter equally between 6 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, one yellow, one green, one blue and one purple. Mix gently to combine and add additional coloring as needed to reach desired shades.
- Dollop the batter into the prepared pan, alternating colors, until the whole pan is filled. [If you have leftover batter, top up existing dollops of the same color - don't make a second layer of different colors]. Gently bang the pan on the counter to ensure that the batter is evenly distributed and that all gaps are filled.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pan for 15 minutes. Remove cake from pan and cool on a wire rack until completely cool, at least 1 hour.
- Prepare frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Reduce mixer speed to low, and gradually add powdered sugar, beating until incorporated, about 2 minutes. Add vanilla and salt, then increase mixer speed to medium, and beat until fluffy, about 1 minute.
- Spoon out 1/4 cup of frosting into each of 3 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, and one green. Mix well to combine and add additional coloring as needed to reach desired shades. Transfer each of the colored frostings to piping bags fitted with small round writing tips. Leave the remaining frosting in the mixing bowl white.
- Using a serrated knife, trim the edges of the cake. Frost the top of the cake with the white frosting, leaving the sides uncovered. Use the colored frosting to pipe small rainbows across top of cake.
Nutrition Facts : Calories 780.8 calories, Carbohydrate 103.4 g, Cholesterol 156.1 mg, Fat 38.1 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 23.4 g, Sodium 368.4 mg
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