Southern Strawberry Punch Bowl Cake Recipes

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AWESOME PUNCH BOWL CAKE

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



Awesome Punch Bowl Cake image

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

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

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

Provided by LadyJ1114

Number Of Ingredients 6



Southern Strawberry-Pineapple Punch Bowl Cake Recipe - (3.8/5) image

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.

1 box yellow cake mix
1 (6-ounce) package instant vanilla pudding
1 large can crushed pineapple, drained
2 (10-ounce) packages frozen strawberries
2 bananas
1 (16-ounce) carton Cool Whip

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE

I make this in a punchbowl. Garnish with strawberries.

Provided by Cindy Henderson Foster

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 5



Strawberry Shortcake Punch Bowl Cake image

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.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

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