Michelles Punch Bowl Cake Food

AWESOME PUNCH BOWL CAKE

Awesome Punch Bowl Cake image

I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.

Provided by YungB

Categories Dessert

Time 30m

Yield 1 bowl, 15-20 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) box yellow cake mix (option, can use angel food cake or pound cake)
1 (20 ounce) can crushed pineapple, drained
2 pints fresh strawberries, sliced
2 -3 bananas, sliced
2 (3 ounce) packages vanilla instant pudding mix
3 cups milk
1 (14 ounce) can sweetened condensed milk
12 ounces Cool Whip
16 ounces Cool Whip

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.

Nutrition Facts : Calories 526, Fat 21.7, SaturatedFat 14.8, Cholesterol 16.5, Sodium 458.5, Carbohydrate 79.1, Fiber 2, Sugar 61.5, Protein 6.5

PUNCH BOWL CAKE

Punch Bowl Cake image

This is easy and delicious. It is a conversation piece wherever you go. Great for parties, showers, etc. Put in a clear punch bowl. It is beautiful.

Provided by Melanie Murray

Categories Dessert

Time 45m

Yield 1 punch bowl cake, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box Duncan Hines butter cake mix
2 (5 ounce) boxes instant vanilla pudding
2 (21 ounce) cans cherry pie filling
2 (16 ounce) cartons Cool Whip
2 (8 ounce) cans pineapple
4 -5 sliced bananas
1 cup chopped pecans
maraschino cherry

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.

Nutrition Facts : Calories 892.6, Fat 37.2, SaturatedFat 21.5, Cholesterol 1, Sodium 788.3, Carbohydrate 138.7, Fiber 4.2, Sugar 57.8, Protein 5.6

PUNCH BOWL CAKE

Punch Bowl Cake image

I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.

Provided by i_luv_chocolate

Categories Dessert

Time 49m

Yield 2 cakes, 16-24 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
diced strawberry
4 bananas, sliced
2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
1 (16 ounce) container Cool Whip Lite
1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

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!

Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 20.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.2

NICOLE'S PUNCH BOWL CAKE

Nicole's Punch Bowl Cake image

This is my favorite dessert to make, and always gets raves. This is really easy to make, and my 5 yr. old loves to help. You may use any fruit you like, but I have found these taste the best. This is great for a dinner party, potluck, or family gathering where you need to feed a lot. I usually bake my cake the night before, but if you premake ahead even a couple of days the syrup

Provided by Nicole Brummett

Categories Dessert

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

1 (18 ounce) box yellow cake mix (butter or strawberry, these flavors work best, but you can use any flavor. I prefer butter flavor)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (20 ounce) cans pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
2 (16 ounce) cans peach halves in syrup (I like to use spiced peaches, reserve the juice from both cans)
2 (16 ounce) jars maraschino cherries, drained
4 bananas, sliced into small pieces
2 (14 ounce) cans whipped cream
1 (3 1/2 ounce) box instant vanilla pudding
1 cup almonds (slices or slivers(or your favorite nut)
5 sugar ice cream cones, crushed (optional)
chocolate syrup (optional)

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.