Best 6 Michelles Punch Bowl Cake Recipes
Indulge in the delightful Michelle's Punch Bowl Cake, a culinary symphony of flavors and textures that will tantalize your taste buds. This iconic cake, made famous by its namesake, Michelle, combines the irresistible charm of a classic pound cake with the refreshing burst of a fruit punch. Its moist and fluffy interior, infused with the vibrant flavors of pineapple, orange, and cherry, is sure to be a hit at any gathering. As you dive deeper into this culinary journey, you'll discover variations of this beloved cake, each with its unique twist. From the decadent Chocolate Punch Bowl Cake with its rich, chocolatey goodness to the elegant Angel Food Punch Bowl Cake with its light and airy texture, there's a perfect Punch Bowl Cake for every palate. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process of creating this delightful dessert, ensuring a stunning centerpiece for your next special occasion.
Here are our top 6 tried and tested recipes!
PUNCH BOWL CAKE II
Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.
Provided by Roxanne
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 595.7 calories, Carbohydrate 105.8 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 584.1 mg, Sugar 60.4 g
PUNCH BOWL CAKE
THIS IS A VERY EASY CAKE TO MAKE, VERY COLORFUL FOR THE HOLIDAYS. BELIEVE ME IT DOESN'T LAST LONG..ENJOY!!
Provided by LISA BOGER
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. BAKE CAKE ACCORDING TO DIRECTIONS ON BOX, BAKE IN A 9X13 BAKING PAN, COOL AND CUT INTO CUBES. MIX 2 BOXES OF INSTANT VANILLA PUDDING WITH THE 2 CUPS OF COLD MILK ADD INTO PUDDING MIXTURE 1/2 OF COOL WHIP AND SET ASIDE. READY TO ASSEMBLE CAKE. IN A LARGE GLASS BOWL PUT HALF OF CUBED CAKE,ONE CAN OF PINEAPPLE ON TOP OF CAKE, THEN ADD ON TOP OF PINEAPPLE 1/2 PUDDING, NEXT ONE CAN OF CHERRY PIE FILLING. REPEAT LAYERS AND TOP WITH THE REST OF COOL WHIP AND TOP WITH PECANS.
- 2. ITS BEST TO MAKE IN THE MORNING THE DAY YOU WANT TO SERVE IT. GIVE IT A CHANCE TO LET THE FAVORS MARRY.
PUNCH BOWL CAKE
This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!-Patricia Hardin, Seymour, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
MICHELLE'S PUNCH BOWL CAKE
This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.
Provided by Michelle Sullivan
Categories Yellow Cake From a Mix
Yield 12
Number Of Ingredients 4
Steps:
- Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 60.4 g, Cholesterol 0.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 8.9 g, Sodium 461 mg, Sugar 42.8 g
MICHELLE'S PUNCH BOWL CAKE
This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.
Provided by Michelle Sullivan
Categories Yellow Cake From a Mix
Yield 12
Number Of Ingredients 4
Steps:
- Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 60.4 g, Cholesterol 0.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 8.9 g, Sodium 461 mg, Sugar 42.8 g
MICHELLE'S PUNCH BOWL CAKE
This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.
Provided by Michelle Sullivan
Categories Yellow Cake From a Mix
Yield 12
Number Of Ingredients 4
Steps:
- Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 60.4 g, Cholesterol 0.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 8.9 g, Sodium 461 mg, Sugar 42.8 g
Tips:
- Make sure all ingredients are at room temperature before starting. This ensures that they mix together evenly and smoothly.
- Use a bundt pan with a removable bottom for easy serving.
- Grease and flour the bundt pan thoroughly to prevent the cake from sticking.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For a smooth, even frosting, use a piping bag or a spatula to spread it over the cake.
- Decorate the cake with your favorite toppings, such as sprinkles, chopped nuts, or fresh fruit.
Conclusion:
Michelle's Punch Bowl Cake is a delicious and impressive dessert that is perfect for any occasion. With its moist, fluffy texture and sweet, tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special cake to make, give this recipe a try. You won't be disappointed!
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