Best Pistachio Punch Bowl Cake Recipes
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 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
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 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
PISTACHIO CAKE III
A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
Provided by MACC
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
- Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 35.2 g, Cholesterol 53.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 361.3 mg, Sugar 21 g
PISTACHIO PUNCH BOWL CAKE
This is my mom's favorite cake. She made herself for her birthday every year until I was old enough to learn. From 13 years old I've been making this cake for my mom. I love the smile it brings to her face. Recently she's allowed me to make it for church gatherings. They love it!. I'm so happy to get to share our family gems with you all.
Provided by Tara Waites @TLW527
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a mixing bowl mix cake mix, 1 box of pistachio pudding, 4 eggs, 1 cup of water, 1/4 cup of milk and oil. Mix until smooth. Place in a greased 13 x 9 pan and bake for 28 minutes or until toothpick comes out clean. set aside to cool
- In a large bowl mix 2 cups of milk and 2 boxes of pistachio pudding. Mix with a whisk. Set in the fridge to cool.
- In another large bowl mix 1 regular size bowl of Cool Whip, 1 cup of Pistachio nuts, the confectioners Sugar and the glazed pecans together. Mix until smooth. Fold in the 2 container of Cool Whip. Set in fridge to cool.
- Dice cake in square chunks. Reserve some nuts and crumbled cake for topping.
- Layer the mixture, pudding and cake until you fill the punch Bowl. Cool. Serve cold.
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