Sugar Free Punch Bowl Cake Food

SUGAR FREE PUNCH

Steps:

• Prepare Sugar Free Lemonade according to their directions; Chill.
• Pour Lemonade and Fresca in a punch bowl.
• Add ice and garnish with fruit.

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!

SUGAR FREE PUNCH BOWL CAKE

Steps:

• Mix Jell-O Instant pudding & pie filling as directed on box, set aside. Mix Jell-O Gelatin for fast speed set, set aside. Break apart angel food cake
• Place 1 layer angel food cake in large bowl. Pour 1/2 of pie filling on cake. Add 1/2 of sliced strawberries on pie filling.
• Place layer of Cool Whip on strawberries. Add another layer of cake. Pour 1/2 of Jell-O on cake. Add more sliced strawberries on Jell-O. Place layer of Cool Whip on strawberries.
• Add another layer of cake, pudding, Jell-O, strawberries & Cool Whip until all is used, ending with Cool Whip on top. Top with pecan pieces.

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

DIABETIC PUNCH BOWL DESERT

Steps:

• Cook pudding according to directions on package, set aside.
• Tear angel food cake into small pieces.
• Place a layer of cake pieces in a bowl, approximately half the cake.
• Pour half pudding mix over the cake pieces.
• Place half of the strawberries on top of pudding along with half of the blueberries, half of the pineapple, 1/2 of the nuts and 1/2 or 1/4 cup of coconut.
• Layer last half of cake, then last half of pudding, last half of the strawberries , blueberries, pineapple, and 1/2 or 1/4 cup of coconut. NO NUTS!
• Top with sugar free whipped cream.
• Sprinkle last half of nuts on top and add strawberries and blueberries on top for decoration, if you want.

SUGAR FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
• In a saucepan combine raisins with water and cook until the water is absorbed, cool.
• Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for one hour.

FRUIT PUNCH

Steps:

• In a large pitcher, combine soft drink mix and water. Add orange juice concentrate; mix well. Just before serving, pour mixture into a punch bowl; stir in the soda.

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.

CHOCOLATE-ORANGE PUNCH BOWL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
• Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
• Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

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.

HEALTHIER PUNCH BOWL CAKE- WW FRIENDLY!

Steps:

• 1. Pour the cake mix into a bowl and add the egg substitute and the Diet 7-up. Mix well.
• 2. Pour the mixture into a cake pan (9x13) and bake for about 35 minutes on 350 degrees. Allow to cool completely.
• 3. Meanwhile, pour your two boxes of pudding into a bowl. Add the four cups of milk and use a whisk to stir. Refrigerate until the pudding is set. (usually about 10-15 minutes).
• 4. Cut the cake into several rows and then into squares. (You should get about 7 rows and 6 columns).
• 5. Use about 12 cut up strawberries, put into a sauce pan, add the 1/4 cup of sugar and let them cook down just a little until they create a little syrup).
• 6.Add the layers of cake into the bottom of the bowl (usually about 7 cake cubes).
• 7. Begin to layer in this order pudding, strawberries (fresh and cooked), pineapples, bananas, whipped cream.
• 8. Repeat until ingredients are used (usually makes 3 layers of all ingredients).
• 9. Top with maraschino cherries.

SUGAR-FREE MOJITO PUNCH

Steps:

• Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
• Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved.
• Mix in crushed ice to serve.