Best Helens Punch Bowl Cake Dessert For A Crowd Recipes
PUNCH BOWL CAKE RECIPE
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
Categories Dessert
Time 1h
Yield Varies
Number Of Ingredients 7
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!
HELEN'S PUNCH BOWL CAKE--DESSERT FOR A CROWD
While traveling, I happened upon this cake, in two different publications. Selecting the finest of the two recipes and deleting the baking of the cake, were just two things I chose to help this fun cake be more fun! I can't see the value in baking a cake, only to tear it up. In my opinion, "no one does it better than Sara Lee," I like to use the large size cake; however, they are not always available. Two 10 oz. size work well, too. This is easy to make for taking to the office for a birthday celebration or to have when it is your turn to host the group at home. Travels well in a large acrylic shell-shaped bowl or a summer colorful punch bowl! Also, good made with peach pie filling! This one cannot be messed up! Many servings, but many are second servings!
Provided by eHelen
Categories Dessert
Time 7h25m
Yield 1 punch bowl
Number Of Ingredients 7
Steps:
- Fix pudding according to package directions.
- Cube cakes and put 1/2 of the cubes in the bottom of the punch bowl.
- Then layer 1/2 of the remaining ingredients.
- Then start over with the cubes and finish as first layer.
- Cover and refrigerate overnight.
- Serve in bowls.
Nutrition Facts : Calories 6394.1, Fat 357.9, SaturatedFat 148.3, Cholesterol 530.3, Sodium 4528, Carbohydrate 765.4, Fiber 25.2, Sugar 267, Protein 66.4
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 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
CHOCOLATE-ORANGE PUNCH BOWL CAKE
Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
- Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
- Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 38 g, TransFat 0 g
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
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-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.
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