Christmas Punch Bowl Cake Food

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!

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 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!

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.

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.