Michelles Punch Bowl Cake Recipes

PUNCH BOWL CAKE II

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.

MICHELLE'S PUNCH BOWL CAKE

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.

PUNCH BOWL CAKE

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.

MICHELLE'S PUNCH BOWL CAKE

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.

NICOLE'S PUNCH BOWL CAKE

Steps:

• Reserve small amount of bananas, cherries, nuts and ice cream pieces for the top.
• Bake cake according to package directions.
• Make vanilla pudding, chill till needed.
• Tear cake into little pieces, set aside.
• If you don't premake you cake, make sure it is completely cooled before making this dessert.
• In a punch bowl or large serving bowl layer ingredients as follows.
• Thin layer of pudding to cover bottom of bowl.
• Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges and cherries).
• When spooning peaches, don't drain; you will use any leftover syrup at end.
• Small amount of nuts.
• Layer of whipped cream.
• Layer of crushed ice cream cone pieces.
• Follow the layers until your done with fruit and pudding.
• May have some cake left over.
• Pour remaining syrup over last layer of cake.
• Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
• Drizzle chocolate sauce over the top.
• Chill till ready to serve. Best when cold.

HELEN'S PUNCH BOWL CAKE--DESSERT FOR A CROWD

Steps:

• Fix pudding according to package directions.
• Cube cakes and put 1/2 of the cubes in the bottom of the punch bowl.
• Then layer 1/2 of the remaining ingredients.
• Then start over with the cubes and finish as first layer.
• Cover and refrigerate overnight.
• Serve in bowls.