Punch Bowl Cake Food

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 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.

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 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!

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.

SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)

Steps:

• Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.

NO BAKE STRAWBERRY PUNCH BOWL CAKE

Steps:

• 1. Thaw Strawberries. Pour strawberry glaze over strawberries and stir until berries are coated with glaze. .
• 2. In another bowl mix sour cream, cool whip, pecans, coconut and powdered sugar
• 3. In another bowl break the angel food cakes up in small to medium size pieces.
• 4. In the punch bowl or whatever container you choose to use, spread 1/3-1/2 of strawberry mixture. Using 1/3-12 of the angel food cake make a layer on top of the strawberry mixture. Now using 1/3-12 of sour cream mixture make a layer on top of the angel food cake. Continue to make layers in the container until all of the strawberries, cake and sour cream are gone ending with the sour cream mixture. If need be you can put more cool whip on top to finish it off. However you will need to have purchased another container for this purpose.

PUNCH BOWL CAKE

Steps:

• 1. Make cake following directions on box. Cool cake completely
• 2. Prepare pudding as directed on box and chill to set. Place one layer of cake on bottom of punch bowl. You will have to trim cake to fit. Set aside extra pieces of cake.Spread 1/2 layer of mixture on cake as follows.
• 3. Pudding,cherries,pineapple,nuts and cool whip. Add second layer of cake and continue in same order useing the rest of the mixture, Add leftover pieces of cake on top.
• 4. Spread on coconut. Top with maraschino cherries and nuts. Serve with spoon downside of bowl to get some of all ingredients. Put cake together several hours before serving to allow flavors to blend.

PUNCH BOWL CAKE

Steps:

• 1. BAKE CAKE ACCORDING TO DIRECTIONS ON BOX, BAKE IN A 9X13 BAKING PAN, COOL AND CUT INTO CUBES. MIX 2 BOXES OF INSTANT VANILLA PUDDING WITH THE 2 CUPS OF COLD MILK ADD INTO PUDDING MIXTURE 1/2 OF COOL WHIP AND SET ASIDE. READY TO ASSEMBLE CAKE. IN A LARGE GLASS BOWL PUT HALF OF CUBED CAKE,ONE CAN OF PINEAPPLE ON TOP OF CAKE, THEN ADD ON TOP OF PINEAPPLE 1/2 PUDDING, NEXT ONE CAN OF CHERRY PIE FILLING. REPEAT LAYERS AND TOP WITH THE REST OF COOL WHIP AND TOP WITH PECANS.
• 2. ITS BEST TO MAKE IN THE MORNING THE DAY YOU WANT TO SERVE IT. GIVE IT A CHANCE TO LET THE FAVORS MARRY.

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
• In a medium bowl, beat pudding with milk until thick and let set in the fridge.
• Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
• Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
• Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
• Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

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.

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.

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 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

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!