Best Pistachio Punch Bowl Cake Recipes

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AWESOME PUNCH BOWL CAKE



Awesome Punch Bowl Cake 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.

Provided by YungB

Categories     Dessert

Time 30m

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, Fat 21.7, SaturatedFat 14.8, Cholesterol 16.5, Sodium 458.5, Carbohydrate 79.1, Fiber 2, Sugar 61.5, Protein 6.5

SICILIAN PISTACHIO CAKE



Sicilian Pistachio Cake image

Without much prompting, Maria Luca Caudullo, whose in-laws founded the Bronte pistachio company Antonino Caudullo, will reel off any number of pistachio recipes. Filet of beef with a pistachio crust, "olives" made with crushed pistachios and sugar syrup, panettone with pistachio paste, and also for Christmas, a simple pistachio cake. "That one I only make for Christmas," she said. Her instructions were simple and clear enough, though the baking temperature of around 120 degrees Celsius, or about 260 degrees Fahrenheit, raised some doubts. Baked at 275 degrees, the cake takes longer than the 25 minutes she suggested, but the results are excellent.

Provided by Florence Fabricant

Categories     cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 8

Unsalted butter for pan
2 1/3 cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
3/4 cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar

Steps:

  • Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.
  • Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.
  • Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.
  • By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 17 grams, TransFat 0 grams

PISTACHIO PUNCH BOWL CAKE



PISTACHIO PUNCH BOWL CAKE image

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

1 box(es) golden vanilla cake mix
4 - eggs
3 box(es) pistachio pudding
1 cup(s) pistachios , chopped
4 ounce(s) glazed pecans chopped
1/3 cup(s) oil
1 cup(s) water
21/4 cup(s) milk
2 package(s) cool whip
1/2 cup(s) confectioners sugar
1 - punch bowl

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.

PUNCH BOWL CAKE II



Punch Bowl Cake II image

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

1 (18.25 ounce) package yellow cake mix
2 (5 ounce) packages instant vanilla pudding mix
5 cups milk
6 bananas
2 (21 ounce) cans cherry pie filling
2 (20 ounce) cans crushed pineapple, drained
6 ounces flaked coconut
1 (16 ounce) package frozen whipped topping, thawed
ΒΌ cup chopped walnuts

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 (BEST RECIPE)



Pistachio Cake (Best Recipe) image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h10m

Number Of Ingredients 9

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (16-oz) container of Cool Whip
1 (3.4-ounce) package instant pistachio pudding mix

Steps:

  • For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
  • In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
  • Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
  • Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
  • Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
  • Frost completely cooled cake with pistachio frosting. Slice and enjoy!

Nutrition Facts : Calories 242 cal

PISTACHIO POUNDCAKE WITH STRAWBERRIES



Pistachio Poundcake With Strawberries image

Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb. It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways. Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream. If you can't find lavender buds, use 1 tablespoon of finely chopped mint or basil leaves. But do not add the chopped herbs to the mortar with the sugar. Instead, toss them with the berries right before serving.

Provided by Emily Weinstein

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

12 tablespoons/175 grams (1 1/2 sticks) unsalted butter, softened, more for greasing pan
1 1/2 cups/195 grams all-purpose flour, more for flouring pan
1 cup/130 grams shelled pistachios
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups/250 grams granulated sugar
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup/120 milliliters whole milk, at room temperature
1/4 cup/50 grams granulated sugar (less if your berries are particularly sweet)
1/2 teaspoon organic lavender buds (or use 1 tablespoon finely chopped mint or basil leaves)
1/2 vanilla bean, split lengthwise and seeds scraped from the pod
1 1/2 pounds/675 grams strawberries
Lightly sweetened whipped cream, for serving

Steps:

  • Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
  • Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
  • With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
  • Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
  • Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
  • Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
  • To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 278 milligrams, Sugar 44 grams, TransFat 1 gram

CHRISTMAS PUNCH BOWL CAKE



Christmas Punch Bowl Cake image

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

1 (18 1/4 ounce) package butter recipe cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (21 ounce) can crushed pineapple, undrained
1 (3 1/2 ounce) package pistachio pudding mix
1 (21 ounce) can strawberry pie filling
1 (16 ounce) container non-dairy whipped topping, thawed
1 cup red maraschino cherry, for garnish
1 cup green maraschino cherry, for garnish
1 cup pecan halves or 1 cup walnut halves, for garnish

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

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