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
STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
PUNCH BOWL CAKE
THIS IS A VERY EASY CAKE TO MAKE, VERY COLORFUL FOR THE HOLIDAYS. BELIEVE ME IT DOESN'T LAST LONG..ENJOY!!
Provided by LISA BOGER
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. BAKE CAKE ACCORDING TO DIRECTIONS ON BOX, BAKE IN A 9X13 BAKING PAN, COOL AND CUT INTO CUBES. MIX 2 BOXES OF INSTANT VANILLA PUDDING WITH THE 2 CUPS OF COLD MILK ADD INTO PUDDING MIXTURE 1/2 OF COOL WHIP AND SET ASIDE. READY TO ASSEMBLE CAKE. IN A LARGE GLASS BOWL PUT HALF OF CUBED CAKE,ONE CAN OF PINEAPPLE ON TOP OF CAKE, THEN ADD ON TOP OF PINEAPPLE 1/2 PUDDING, NEXT ONE CAN OF CHERRY PIE FILLING. REPEAT LAYERS AND TOP WITH THE REST OF COOL WHIP AND TOP WITH PECANS.
- 2. ITS BEST TO MAKE IN THE MORNING THE DAY YOU WANT TO SERVE IT. GIVE IT A CHANCE TO LET THE FAVORS MARRY.
PUNCH BOWL CAKE
My Aunt Celene from Marion Virgina sent me this receipe many years ago. While i was visiting my family in Virginia she made this Punch Bowl cake and it was really good.
Provided by Linda Mitchell
Categories Punches
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Make cake following directions on box. Cool cake completely
- 2. Prepare pudding as directed on box and chill to set. Place one layer of cake on bottom of punch bowl. You will have to trim cake to fit. Set aside extra pieces of cake.Spread 1/2 layer of mixture on cake as follows.
- 3. Pudding,cherries,pineapple,nuts and cool whip. Add second layer of cake and continue in same order useing the rest of the mixture, Add leftover pieces of cake on top.
- 4. Spread on coconut. Top with maraschino cherries and nuts. Serve with spoon downside of bowl to get some of all ingredients. Put cake together several hours before serving to allow flavors to blend.
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 :
AWESOME PUNCH BOWL CAKE
I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.
Provided by YungB
Categories Dessert
Time 30m
Yield 1 bowl, 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
- Let cake cool. Tear into small pieces.
- Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
- Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
- Next pour some of the pudding mixture over layers.
- Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
- Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
- This makes a very large cake and is best when prepared the day before serving.
- In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.
Nutrition Facts : Calories 526, Fat 21.7, SaturatedFat 14.8, Cholesterol 16.5, Sodium 458.5, Carbohydrate 79.1, Fiber 2, Sugar 61.5, Protein 6.5
SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)
Provided by LadyJ1114
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
PUNCH BOWL CAKE
This is easy and delicious. It is a conversation piece wherever you go. Great for parties, showers, etc. Put in a clear punch bowl. It is beautiful.
Provided by Melanie Murray
Categories Dessert
Time 45m
Yield 1 punch bowl cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake as directed.
- Combine 1/2 cake in a punch bowl.
- Mix pudding as directed.
- Pour 1/2 of pudding over cake in punch bowl.
- Add 1 can cherry pie filling, 1 can drained pineapple, and a layer of bananas.
- Add 1/2 of Cool Whip and 1/2 pecans.
- Repeat layers again and top finally with cherries and pecans.
Nutrition Facts : Calories 892.6, Fat 37.2, SaturatedFat 21.5, Cholesterol 1, Sodium 788.3, Carbohydrate 138.7, Fiber 4.2, Sugar 57.8, Protein 5.6
PUNCH BOWL CAKE
I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.
Provided by i_luv_chocolate
Categories Dessert
Time 49m
Yield 2 cakes, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
- Mix up both packages of pudding according to box directions, let set up in fridge.
- Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
- Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
- Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
- Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
- Use only half of total ingredients for this cake.
- Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
- Enjoy!
Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 20.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.2
GERMAN CHOCOLATE PUNCH BOWL CAKE
I love to serve this delicious cake in special occasions because its presentation in a punch bowl is awesome. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h10m
Yield 1 layered cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
- In a medium bowl, beat pudding with milk until thick and let set in the fridge.
- Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
- Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
- Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
- Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.
Nutrition Facts : Calories 372.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 14.2, Sodium 421.6, Carbohydrate 49, Fiber 1.9, Sugar 35.3, Protein 4
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