Punch Bowl Cake Recipes

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.

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!

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.

Steps:

• Bake cake according to box directions. Let cool. Punch holes into cake. Cut into cubes.
• In a punch bowl layer: cake, pineapple juice, pineapple, Cool Whip, cake, sliced bananas, Cool Whip, cake, strawberries, and top with Cool Whip. YUMMMMMMMMMMMM

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.

Steps:

• Bake cake according to directions. Make pudding according to directions. Mix in Cool Whip.
• Crumble 1 layer of cake in bottom of punch bowl. Layer 1/3 pudding mix, 1/3 Butterfingers crumbled and crumble another layer of cake over ingredients. Layer with pudding and Butterfingers. Continue layering pattern until complete with pudding and crumbled Butterfingers on top.
• Chill and serve.

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.

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.

Steps:

• Cut the pound cake into slices. Crumble the pound cake in the bottom of the punch bowl to form the first layer. Then smooth a layer of Cool Whip over the pound cake until it is completely covered. Then make a layer of the canned blueberries.
• Repeat pound cake layer, then Cool Whip, Then cherries. Repeat pound cake layer, then Cool Whip, Then pineapples or strawberries. Continue these steps till the punch bowl is full but leave room at the top for another fruit layer.
• For the top, take and make a ring around the edge of the bowl with the fruit of your choice, either the blueberries, cherries, pineapples or the strawberries. Then do another ring on the inside of that ring with another fruit, and then fill in the center with the other one. Chill then serve.

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.

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.

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.