Caramel Punch Bowl Cake Food

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

PUNCH BOWL CAKE I

Steps:

• Bake cake mix according to package directions for 2 layers, let cakes cool.
• Make pudding as per package directions and set aside to firm.
• Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nuts, then 1/2 of the whipped topping. Place the second layer of cake in the bowl and spread with remainder of the vanilla pudding, the entire can of crushed pineapple, the remaining cherry pie filling, nuts, then coconut, top with the remaining 1/2 of the whipped topping. Garnish top with chopped nuts. Serve with a large spoon.

CARAMEL APPLE TRIFLE

Steps:

• 1. 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.
• 2. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
• 3. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl.
• 4. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.
• 5. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
• 6. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
• 7. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans.
• 8. Refrigerate until serving.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. 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 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!

COLOSSAL CARAMEL APPLE TRIFLE

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.

COLOSSAL CARAMEL APPLE DESSERT

Steps:

• Prepare and bake cake according to package directions, using two greased 9 inch round baking pans.
• Cool for 10 minutes before removing to wire racks to cool completely.
• In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for two minutes.
• Let stand until soft set.
• Cut one cake layer, if needed, to fit evenly into an 8 quart punch bowl.
• Poke holes in cake with a long wooden skewer.
• Gradually pour a third of the caramel topping over cake.
• Spread with a spatula.
• Sprinkle with 1/2 cup pecans.
• Spread with half of the pudding mixture.
• Spread one can of pie filling over pudding mixture.
• Spread one carton of whipped topping on top of pie filling.
• Top with remaining cake and repeat the layers.
• Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.
• Refrigerate until serving.

CARAMEL PUNCH BOWL CAKE

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.

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE

Steps:

• Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
• Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.