Punchbowl Cake Recipes

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.

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.

PUNCHBOWL CAKE

Steps:

• Make yellow cake according to the instructions on the box and allow to cool. While it's cooling, go ahead a make the vanilla pudding according to the instructions on the box and cool it in the fridge as well to set up. When cake is cooled and pudding is set up you are ready to get started full speed, baby! Crumble the first half of your yellow cake into the punch bowl - mixed sizes of chunks are fine, but don't make them too small if you can help it. Begin layering in half the vanilla pudding, half the cherry pie filling, half the pineapple and a few pinches of nuts, then cover this layer with whipped cream. Next, crumble the second half of the yellow cake and repeat. Once completely topped with the rest of the whipped cream, sprinkle the remaining nuts over the top. Cover with plastic wrap and refrigerate at least 12-24 hours. After that...ENJOY!!!

PUNCH BOWL CAKE

Steps:

• Bake cake as directed.
• Combine 1/2 cake in a punch bowl.
• Mix pudding as directed.
• Pour 1/2 of pudding over cake in punch bowl.
• Add 1 can cherry pie filling, 1 can drained pineapple, and a layer of bananas.
• Add 1/2 of Cool Whip and 1/2 pecans.
• Repeat layers again and top finally with cherries and pecans.

PUNCH BOWL CAKE

Steps:

• Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
• Mix up both packages of pudding according to box directions, let set up in fridge.
• Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
• Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
• Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
• Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
• Use only half of total ingredients for this cake.
• Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
• Enjoy!