CAKE PLATE PUNCH BOWL RECIPES

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.

Steps:

• Prepare cake per instructions for 2 (9 inch or 8 inch) cake pans. a 9 x 13 cake pan can be used. (Just divide cake in half once baked. ALLOW CAKES TO COOL.
• (I like to make the cakes bakery style by switching out the water for milk and switching out the oil for butter listed on cake box directions.)
• While cakes are baking in oven prepare pudding per instructions on pudding box. Refrigerate to keep cool and allow to set up.
• Cut into cubes 1 round or 1/2 (9x13) cooled cake and place into bottom of punch bowl or large serving bowl. Spoon 1/2 of the prepared pudding onto cake pieces and spread evenly. Add 1/2 (20oz can) of crushed pineapple all over the pudding. Spread out 1 (10oz) thawed package strawberries over the pineapple. Evenly place 1/2 of the sliced bananas on top.
• Top with 8oz of whipped topping or thawed cool whip spreading evenly.
• (To make homemade whipped topping, whisk together 16oz heavy whipping cream and 1/4 cup powdered sugar until medium peaks are formed. (Divide into 2 portions.)
• Repeat with 2nd layer of cake cubes, top with pudding, rest of pineapple, 10oz package of thawed strawberries, rest of banana slices, and finally end with the other 8oz of cool whip or whipped topping.
• Cover and Refrigerate overnight. (This is important to allow all the juices and flavors to absorb into the cake pieces.)
• Top with additional cool whip or whipped topping. I like to take a can of whipped topped and decorate the top of punch bowl cake. Add fresh strawberry slices to finish.
• Serve with a large serving spoon. I like to scoop all the way to the bottom and pull up all the layers. Delicious.