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
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
PUNCH BOWL CAKE RECIPE
Steps:
- Prepare the yellow cake mix according to package instructions. Divide the batter into two pans and bake. Let the cakes cool to room temperature.
- While the cakes are cooling, prepare the pudding according to package instructions. Use the milk for the liquid.
- Once the cakes have cooled, break them up into small chunks.
- Place half of the cake on the bottom of a large punch bowl. Top it with half of the pudding, spreading evenly. Top with three slices of bananas, followed by 1 can of pineapple, 1 can of cherry pie filling, and half of the coconut.
- Repeat the step with the remaining ingredients.
- Top the cake with whipped topping and sprinkle with chopped walnuts.
- Chill before serving. Enjoy!
Nutrition Facts : Calories 596 cal
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
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
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