Best 2 Blueberry Punch Bowl Cake Recipes

Indulge in a delightful journey of flavors with our exquisite Blueberry Punch Bowl Cake. This stunning dessert combines the vibrant sweetness of blueberries with the rich decadence of cake and a refreshing punch, creating a symphony of tastes that will tantalize your palate. As you delve into this article, you'll discover a treasure trove of recipes that cater to every taste and occasion. From the classic Blueberry Punch Bowl Cake that steals the show at any gathering to the individual Blueberry Punch Bowl Cakes that offer a delightful personal treat, these recipes promise an explosion of flavors that will leave you craving more. Embrace the delightful burst of blueberries, the moist and fluffy cake texture, and the refreshing tang of the punch as you embark on a culinary adventure that will satisfy your sweet cravings and leave you with cherished memories.

Here are our top 2 tried and tested recipes!

AWESOME PUNCH BOWL CAKE

Awesome Punch Bowl Cake image

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

Ingredients

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

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

BLUEBERRY PUNCH BOWL CAKE

Blueberry Punch Bowl Cake image

An old one from my Granny's collection. You can use the fruit pie filling of your choice. Popular at baby and bridal showers.

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package butter cake mix with pudding
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
2 (21 ounce) cans blueberry pie filling
1 (20 ounce) can crushed pineapple, undrained, divided
1 (12 ounce) container Cool Whip, thawed, divided
1/2 cup chopped nuts, divided

Steps:

Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
Prepare pudding mix according to package directions; store in refrigerator.
To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
Repeat layers.
Store in the refrigerator.

Tips:

Make sure all ingredients are at room temperature before starting to ensure even mixing and a smooth batter.
Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth, creamy base for the cake.
Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
Sift the flour and baking powder together to combine and aerate them, resulting in a lighter, fluffier cake.
Fold the dry ingredients into the wet ingredients in three additions, alternating with milk, and be gentle to avoid overmixing.
Gently fold in the blueberries last to prevent them from breaking and bleeding into the batter.
Bake the cake in a preheated oven to ensure even cooking and a golden-brown crust.
Allow the cake to cool completely before frosting to prevent the frosting from melting and becoming runny.
For a smooth, even frosting, beat the butter and cream cheese together until light and fluffy, then gradually add the powdered sugar and vanilla extract.
To decorate the cake, arrange fresh blueberries on top or sprinkle with powdered sugar for a simple yet elegant touch.

Conclusion:

With its moist, fluffy texture, sweet blueberry flavor, and creamy frosting, this Blueberry Punch Bowl Cake is sure to be a hit at any gathering or special occasion. The combination of fresh blueberries, zesty lemon, and almond extract creates a delightful flavor profile that will tantalize taste buds. Whether you serve it as a dessert, snack, or afternoon treat, this cake is sure to impress and satisfy. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delicious and unforgettable Blueberry Punch Bowl Cake.

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