Sugar Free Punch Bowl Cake Recipes
SUGAR FREE CAKE
Really good with the added plus of being sugar free.
Provided by POLACKLADY
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
- In a saucepan combine raisins with water and cook until the water is absorbed, cool.
- Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for one hour.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 43.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 219.2 mg, Sugar 20.4 g
HEALTHIER PUNCH BOWL CAKE- WW FRIENDLY!
I was having company and wanted to bake a punch bowl cake. I looked on here for a recipe and to my dismay saw that regular punch bowl cake was a whopping 891 calories for 1/10 serving. I could have fainted!! Here's great punch bowl cake using much healthier options!
Provided by MrsCLJ
Categories Dessert
Time 1h
Yield 20 , 20 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pour the cake mix into a bowl and add the egg substitute and the Diet 7-up. Mix well.
- 2. Pour the mixture into a cake pan (9x13) and bake for about 35 minutes on 350 degrees. Allow to cool completely.
- 3. Meanwhile, pour your two boxes of pudding into a bowl. Add the four cups of milk and use a whisk to stir. Refrigerate until the pudding is set. (usually about 10-15 minutes).
- 4. Cut the cake into several rows and then into squares. (You should get about 7 rows and 6 columns).
- 5. Use about 12 cut up strawberries, put into a sauce pan, add the 1/4 cup of sugar and let them cook down just a little until they create a little syrup).
- 6.Add the layers of cake into the bottom of the bowl (usually about 7 cake cubes).
- 7. Begin to layer in this order pudding, strawberries (fresh and cooked), pineapples, bananas, whipped cream.
- 8. Repeat until ingredients are used (usually makes 3 layers of all ingredients).
- 9. Top with maraschino cherries.
Nutrition Facts : Calories 223.1, Fat 5, SaturatedFat 1.6, Cholesterol 7.3, Sodium 210.3, Carbohydrate 42.1, Fiber 2.5, Sugar 26.4, Protein 4.4
SUGAR FREE PUNCH
A Sugar Free Punch that a Type 1 diabetic could drink all day long without having to take extra insulin. People with diabetes will just love you for thinking of THEM! Especially any diabetic child like mine. Do you realize a Type 1 diabetic can eat only at certain times of the day and only a certain amount of carbohydrates? Hopefully my daughter will go on the insulin pump this summer so things do not have to be so rigid for her.
Provided by Charlotte J
Categories Punch Beverage
Time 5m
Yield 32 1/2 cup servings
Number Of Ingredients 5
Steps:
- Prepare Sugar Free Lemonade according to their directions; Chill.
- Pour Lemonade and Fresca in a punch bowl.
- Add ice and garnish with fruit.
SUGAR FREE PUNCH BOWL CAKE
Steps:
- Mix Jell-O Instant pudding & pie filling as directed on box, set aside. Mix Jell-O Gelatin for fast speed set, set aside. Break apart angel food cake
- Place 1 layer angel food cake in large bowl. Pour 1/2 of pie filling on cake. Add 1/2 of sliced strawberries on pie filling.
- Place layer of Cool Whip on strawberries. Add another layer of cake. Pour 1/2 of Jell-O on cake. Add more sliced strawberries on Jell-O. Place layer of Cool Whip on strawberries.
- Add another layer of cake, pudding, Jell-O, strawberries & Cool Whip until all is used, ending with Cool Whip on top. Top with pecan pieces.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
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 :
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