Best 4 Punch Bowl Cake Ii Recipes
Indulge in a culinary journey with our delightful collection of punch bowl cake recipes. Dive into the classic Punch Bowl Cake I, a harmonious blend of moist yellow cake, creamy vanilla pudding, whipped topping, and a vibrant cherry center. Get creative with Punch Bowl Cake II, which adds a burst of pineapple and orange flavors to the traditional recipe, resulting in a tropical twist. For chocolate lovers, the Chocolate Punch Bowl Cake offers a rich and decadent experience, featuring layers of chocolate cake, chocolate pudding, and whipped cream. And for those seeking a gluten-free option, the Gluten-Free Punch Bowl Cake provides a delicious alternative without compromising on taste. Each recipe is carefully crafted with step-by-step instructions to guide you through the baking process. Prepare to impress your family and friends with these delightful punch bowl cakes, perfect for special occasions or everyday celebrations.
Check out the recipes below so you can choose the best recipe for yourself!
PUNCH BOWL CAKE RECIPE
Steps:
- Prepare the yellow cake mix according to package instructions. Divide the batter into two pans and bake. Let the cakes cool to room temperature.
- While the cakes are cooling, prepare the pudding according to package instructions. Use the milk for the liquid.
- Once the cakes have cooled, break them up into small chunks.
- Place half of the cake on the bottom of a large punch bowl. Top it with half of the pudding, spreading evenly. Top with three slices of bananas, followed by 1 can of pineapple, 1 can of cherry pie filling, and half of the coconut.
- Repeat the step with the remaining ingredients.
- Top the cake with whipped topping and sprinkle with chopped walnuts.
- Chill before serving. Enjoy!
Nutrition Facts : Calories 596 cal
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
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
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
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 :
Tips:
- Choose the right cake mix: The recipe calls for a white cake mix, but you can use any flavor you like. Just be sure to adjust the frosting recipe accordingly.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake according to the package directions: Every oven is different, so it's important to bake the cake according to the package directions. A toothpick inserted into the center of the cake should come out clean when it's done.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
- Make sure the frosting is the right consistency: The frosting should be thick enough to spread easily, but not so thick that it's difficult to work with.
- Be creative with your decorations: You can use sprinkles, candy, or even fresh fruit to decorate your punch bowl cake.
Conclusion:
The punch bowl cake is a classic dessert that is perfect for any occasion. It's easy to make, delicious, and always a hit with guests. Whether you're making it for a birthday party, a potluck, or just because, you're sure to love this recipe.
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