Punch Bowl Cakes (9) Collection

Discussion in 'Food and nutrition' started by Lola, Aug 29, 2005.

  1. Lola

    Lola Guest

    Punch Bowl Cake Red White and Blue
    Punch Bowl Cakes
    Chocolate Punch Bowl Cake
    Punch Bowl Cake
    Punch Bowl Cake
    Punch Bowl Cake
    Another Punch Bowl Cake
    Punch Bowl Cake
    Punch Bowl Cake


    Here you go Cindy, maybe there's one here that's to your liking...

    Punch Bowl Cake Red White and Blue

    1 yellow cake baked in 9x13 pan
    Lg. Cool Whip
    Blueberry pie filling
    Lg. instant vanilla pudding, prepared as box instructs
    5 bananas
    Coconut (optional)
    Cherry pie filling
    Chopped walnuts (optional)
    Punch bowl

    All items are layered in punch bowl as follows. Cut cake in bite size
    pieces
    and place 1/2 in bottom of punch bowl, 1/3 Cool Whip, blueberry pie
    filling,
    pudding, bananas, cut up. Add desired coconut, 1/3 Cool Whip, the rest of
    the cake, cherry pie filling, rest of the Cool Whip and top with the
    walnuts.




    Punch Bowl Cakes

    6 qt. punch bowl
    2 yellow cake layers
    2 (4 oz.) pkgs. instant vanilla pudding
    2 (6 oz.) pkgs. coconut
    1 lg. can pineapple, crushed
    1 lg. can fruit cocktail, drained
    2 (8 oz.) cartons La Creme
    1 1/4 cup chopped nuts
    1 lg. can cherry pie filling

    Prepare pudding, refrigerate. Place one cake layer in bottom of punch
    bowl.
    Add in layers 1/2 of the ingredients in the following order: pudding,
    cherry
    pie filling, fruit cocktail, pineapple, nuts, coconut, and whipped
    topping.
    Add second cake layer and continue with rest of ingredients in same order.
    Garnish top with cherries, nuts and more coconut. Chill.

    NOTE: I save second topping and add just before serving to make it easier
    to
    store. Serves 35.



    Chocolate Punch Bowl Cake

    1 chocolate cake mix
    6 Heath bars, chopped
    1 lg. Cool Whip
    1 lg. instant chocolate pudding
    Nuts
    Coconut
    1 lg. punch bowl
    Bake cake mix as directed in two 9-inch pans. Prepare pudding as directed
    on
    package.

    Layer punch bowl with 1 layer cake, 1/2 pudding, 1/2 chopped Heath bar,
    1/2
    Cool Whip, nuts and coconut sprinkled, 1 layer cake, 1/2 pudding, 1/2
    chopped Heath bars, 1/2 Cool Whip, nuts and coconut sprinkled.

    Punch Bowl Cake
    Bake a yellow white cake. Break or cut into small pieces. Layer it in a
    punch bowl or large bowl with 2 large boxes of instant vanilla pudding, 2
    cans of crushed pineapple, drained, 2 cans of cherry or strawberry pie
    filling, and 1 1/2 large containers of Cool Whip.

    Can make a smaller one by dividing everything in half. Freeze half of cake
    for later. Repeat layers. Refrigerate overnight before serving.

    Punch Bowl Cake Variation:
    Bake a chocolate cake and break it up into pieces. Layer cake with 2 large
    boxes of instant chocolate pudding, pieces of 6 Heath bars, and 1 large
    Cool
    Whip. Repeat until gone. Usually 3 layers. Refrigerate overnight.






    Punch Bowl Cake

    1 box yellow cake mix (bake by directions, when cool, break into bite-size
    pieces)
    1 lg. punch bowl or lg. bowl
    1 (5 1/2 oz.) box vanilla instant pudding (prepare by directions)
    1 (20 oz.) can cherry pie filling
    1 (20 oz.) can fruit cocktail, drained
    1 (20 oz.) can pineapple chunks or tidbits, drained
    1 (16 oz.) pkg. shredded coconut
    1 (16 oz.) frozen non-dairy whipped topping, thawed
    1 cup chopped pecans
    Place half of the bite-size pieces of cake in the bottom of the punch bowl
    (spread out evenly). Cover with half of the pudding. Next spread a layer
    of
    half of the pie filling, half of the fruit cocktail, half of the
    pineapple.
    Next sprinkle half of the coconut. then half of the whipped topping and
    half
    of the nuts. Repeat these layers one more time. REFRIGERATE. Serves 25.






    Punch Bowl Cake

    1 yellow cake mix or angel food cake
    2 lg. boxes vanilla instant pudding mixes
    2 lg. boxes strawberry Jello
    2 cup boiling water
    2 (10 oz.) pkgs. frozen strawberries
    1 container Cool Whip
    1 punch bowl
    Bake 2 round cakes or 1 oblong according to directions; set aside to cool.
    While cake cools, mix instant pudding according to directions; set aside.
    Mix 2 cups of hot water to the strawberry Jello. Add the 2 (10 ounce)
    packages of frozen strawberries to Jello.

    Layer as follows in punch bowl:
    1st Layer: 1 round cake or 1/2 of oblong cake, broken up.
    2nd Layer: Half of pudding mixture.
    3rd Layer: Half of Jello mixture.
    4th Layer: Other round cake or 1/2 of oblong cake.
    5th Layer: Rest of pudding mixture.
    6th Layer: Rest of Jello mixture.
    Top with Cool Whip (and nuts, if desired). Can be done the night before.




    Punch Bowl Cake

    LAYER 1: In bottom of a medium sized punch bowl place an entire angel food
    cake which has been torn or cut into 1" pieces.
    LAYER 2: Mix large box of strawberry gelatin as directed on the package
    and
    chill until it is half set. Pour thickened gelatin over cake pieces.
    LAYER 3: Spread one large can of chilled, crushed, drained pineapple over
    gelatin layer.
    LAYER 4: Place one large box partially thawed strawberries next.
    LAYER 5: Place another entire angel food cake, torn or cut into 1" pieces.
    LAYER 6: Make one large box of instant vanilla pudding according to
    directions on box and pour over cake.
    LAYER 7: Four sliced bananas.
    LAYER 8: Cover banana slices with a half inch of whipped topping.
    LAYER 9: Sprinkle with coconut.
    LAYER 10: Place halved maraschino cherries on top. Serves 24.

    This is a beautiful dessert for holidays and so easy. This recipe is made
    in
    10 layers. Do not stir in layers together.




    Another Punch Bowl Cake

    1 box yellow cake mix
    1 cup coconut
    2 pkgs. instant vanilla pudding mix
    1 cup pecans, chopped
    1 qt. strawberries, cut up
    1/2 cup marshmallow cream
    2 cans (16 oz. each) crushed pineapple, drained
    1 lg. can sliced peaches, drained
    2 cans (16 oz. each) fruit cocktail, drained
    2 cans mandarin oranges, drained
    1 1/2 cup frozen whipped topping, thawed

    Prepare cake mix in 2 layers as directed. Let cool. Crumble 1 layer in
    punch
    bowl. Pour on 1 package pudding mix prepared as directed. Let cool until
    set. Add 1/2 of remaining ingredients as listed.
    Add second crumbled layer of cake and pudding mix. Add remaining
    ingredients, finishing with whipped topping. Decorate with whole
    strawberries and sliced peaches.





    Punch Bowl Cake

    Lemon cake mix
    2 cans cherry pie filling
    1 lg. Cool Whip
    1 lg. can crushed pineapple
    1 to 1 1/2 cup nuts
    2 lg. boxes lemon instant pudding
    Coconut

    The day before bake lemon cake in 3 layer pans. Follow directions on box
    for
    lemon pudding. Take a punch bowl and make 3 layers of all ingredients in
    order listed above. Refrigerate overnight so flavors can mix. Feeds a
    crowd!




    Punch Bowl Cake

    1 yellow cake, baked in sheet and cut into very small cubes
    1 large can cherry pie filling
    1 can blueberry pie filling
    1 undrained can crushed pineapple
    two large containers Cool Whip dessert topping

    Layer cake cubes, blueberry filling, whipped cream, cake, cherry filling,
    Cool Whip, cake, and pineapple, ending with Cool Whip. Top with toasted
    pecans, toasted sliced almonds, or toasted coconut if desired.



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