Blueberry Punch Bowl Cake Recipes

PUNCH BOWL CAKE RECIPE

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!

BLUEBERRY PUNCH BOWL CAKE

Steps:

• Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
• Prepare pudding mix according to package directions; store in refrigerator.
• To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
• Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
• Repeat layers.
• Store in the refrigerator.

PUNCH BOWL CAKE II

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.

PUNCH BOWL CAKE

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.

AWESOME PUNCH BOWL CAKE

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.

PUNCH BOWL CAKE

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.

PUNCHBOWL CAKE

Steps:

• 1. Make the Angel food cakes as directed on the box ..OR buy one from the Grocery store.....Cut the cake into cubes..
• 2. Wash the strawberries and the Blueberries and let them drain.. Slice the strawberries and put them into a bowl with a tablespoon of sugar and let sit for about 1/2 hour... Do the same with the Blueberries.
• 3. Make the Vanilla pudding...
• 4. Now get out a Punchbowl: Layer some of the cubed angel food cake on the bottom of the bowl.. Put some pudding over the cubes cake.. Put some of the strawberries onto the pudding.. now put the cool whip on top of that... Keep layering the cake , the the pudding then the berries and then the cool whip..end with putting the strawberries AND the Blueberries on the top layer.. Every time I make this the bowl is always cleaned out :-) Enjoy