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 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!
CARAMEL PUNCH BOWL CAKE
Because there is so much of this dessert to go around, you may want to make it for a get together. But be careful to save some for yourself, because it seems to disappear quickly. Variations on this recipe are easy also. Enjoy!
Provided by Jill Calloway
Categories Puddings
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Prepare the cake mix in 8x12 cake pan according to package directions, bake and completely cool. Cut into 2 inch squares while still in pan.
- 2. Prepare 2 boxes of vanilla pudding while cake is baking and set in fridge to firm. Drain cherries and set aside.
- 3. In large glass punch bowl layer cake squares, caramel, cherries, nuts, the whipped topping all the way to top of bowl. Final layer will be whipped topping.
- 4. On top layer of whipped topping sprinkle with nuts, drizzle from spoon a little caramel swirl and place 3 cherries in center. The larger the serving spoon the fewer people it serves.
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 :
COLOSSAL CARAMEL APPLE TRIFLE
As a pastor's wife and state auxiliary leader, I host many large gatherings. Whenever I make this "punch bowl cake", it makes a big impression, I return with an empty bowl every time!" -Deborah Randall Abbeville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 42 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. , In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set., Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. , Spoon one can of pie filling over pudding; spread with one carton of whipped topping., Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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