Sugar Free Punch Bowl Cake Recipes

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.

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:

• 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:

• 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.

Steps:

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

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.