The Best Punch Bowl Cake Recipes

AWESOME PUNCH BOWL CAKE

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.

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.

PUNCH BOWL CAKE RECIPE

Steps:

• Bake sheet cake according to package directions. Let cool completely.
• Prepare the instant pudding according to package directions. Set aside.
• Drain the pineapple. Save the juice.
• Break or cut cake into bite size pieces.
• Place half of cake in bottom of punch bowl.
• Add one can of crushed pineapple. Spread over cake.
• Add 1/2 of the can of cherry pie filling as a layer.
• Add half of the pudding mix as a layer.
• Add half of the cool whip as a layer.
• Sprinkle on half of the coconut as a layer.
• Add half of the nuts if desired.
• Repeat all the layers again.
• Sprinkle coconut on top.
• Garnish with a few cherries and the nuts.
• Refrigerate one to two hours before serving.
• Enjoy!

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.

THE BEST PUNCH BOWL CAKE

Steps:

• Bake cake according to box directions. Let cool. Punch holes into cake. Cut into cubes.
• In a punch bowl layer: cake, pineapple juice, pineapple, Cool Whip, cake, sliced bananas, Cool Whip, cake, strawberries, and top with Cool Whip. YUMMMMMMMMMMMM

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.