CAKE PLATE PUNCH BOWL COMBO RECIPES

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AWESOME PUNCH BOWL CAKE RECIPE - FOOD.COM



Awesome Punch Bowl Cake Recipe - Food.com image

I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.

Total Time 30 minutes

Prep Time 30 minutes

Yield 1 bowl, 15-20 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix (option, can use angel food cake or pound cake)
1 (20 ounce) can crushed pineapple, drained
2 pints fresh strawberries, sliced
2 -3 bananas, sliced
2 (3 ounce) packages vanilla instant pudding mix
3 cups milk
1 (14 ounce) can sweetened condensed milk
12 ounces Cool Whip
16 ounces Cool Whip

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, FatContent 21.7, SaturatedFatContent 14.8, CholesterolContent 16.5, SodiumContent 458.5, CarbohydrateContent 79.1, FiberContent 2, SugarContent 61.5, ProteinContent 6.5

PUNCH BOWL CAKE RECIPE : TASTE OF SOUTHERN



Punch Bowl Cake Recipe : Taste of Southern image

This cake is great anytime you need to serve a crowd of folks. Layers of cake, pineapple, cherries, vanilla pudding, and whipped topping are sure to please everyone.

Provided by Steve Gordon

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Varies

Number Of Ingredients 7

1 box Yellow Cake Mix
2 cans Crushed Pineapple, drained, reserve juice (20oz-each)
1 can Cherry Pie Filling, (20oz) reserving about 10 cherries.
8 ounces Sweetened Flake Coconut
2 Large Vanilla Instant Pudding (3.5oz-each)
2 Large Cool Whip (8oz-each)
Nuts, your choice, if desired

Steps:

  • Bake sheet cake according to package directions. Let cool completely.
  • Prepare the instant pudding according to package directions. Set aside.
  • Drain the pineapple. Save the juice.
  • Break or cut cake into bite size pieces.
  • Place half of cake in bottom of punch bowl.
  • Add one can of crushed pineapple. Spread over cake.
  • Add 1/2 of the can of cherry pie filling as a layer.
  • Add half of the pudding mix as a layer.
  • Add half of the cool whip as a layer.
  • Sprinkle on half of the coconut as a layer.
  • Add half of the nuts if desired.
  • Repeat all the layers again.
  • Sprinkle coconut on top.
  • Garnish with a few cherries and the nuts.
  • Refrigerate one to two hours before serving.
  • Enjoy!

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