Nicoles 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!

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!

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.

NICOLE'S PUNCH BOWL CAKE

Steps:

• Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top.
• Bake cake according to package directions.
• Make vanilla pudding, chill till needed.
• Tear cake into little pieces, set aside.
• If you don't premake you cake, make sure it is completely cooled before making this dessert.
• In a punch bowl or large serving bowl layer ingredients as follows.
• Thin layer of pudding to cover bottom of bowl.
• Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries).
• When spooning peaches, don't drain; you will use any leftover syrup at end.
• Small amount of nuts.
• Layer of whipped cream.
• Layer of crushed ice cream cone pieces.
• Follow the layers until your done with fruit and pudding.
• May have some cake left over.
• Pour remaining syrup over last layer of cake.
• Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
• Drizzle chocolate sauce over the top.
• Chill till ready to serve. Best when cold.

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.

HELEN'S PUNCH BOWL CAKE--DESSERT FOR A CROWD

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.

CHRISTMAS PUNCH BOWL CAKE

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.

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.