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 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
NO BAKE STRAWBERRY PUNCH BOWL CAKE
This is a delicious, easy and pretty dessert. A co-worker gave this recipe to me. I made several...enough to feed 30 people. Had to borrow several punch bowls. Of course you don't have to make it in a punch bowl. You can make it in any glass bowl or in anything you want to make it in!
Provided by Janice Davis
Categories Fruit Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Thaw Strawberries. Pour strawberry glaze over strawberries and stir until berries are coated with glaze. .
- 2. In another bowl mix sour cream, cool whip, pecans, coconut and powdered sugar
- 3. In another bowl break the angel food cakes up in small to medium size pieces.
- 4. In the punch bowl or whatever container you choose to use, spread 1/3-1/2 of strawberry mixture. Using 1/3-12 of the angel food cake make a layer on top of the strawberry mixture. Now using 1/3-12 of sour cream mixture make a layer on top of the angel food cake. Continue to make layers in the container until all of the strawberries, cake and sour cream are gone ending with the sour cream mixture. If need be you can put more cool whip on top to finish it off. However you will need to have purchased another container for this purpose.
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 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 :
SOUTHERN STRAWBERRY PUNCH BOWL CAKE
this is a all time favorite of mine , my maw maw would make it every year for me as we came up from FL to AL to visit her yearly !!
Provided by Renee Hardy
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Bake cake in two round cake pans and set aside to cool.
- 2. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl.
- 3. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely
- 4. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight. Just look at this vision of yummylishus beauty!
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