Best Awesome Punch Bowl Cake Recipes

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!

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.

SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)

Steps:

• Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.

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.

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.

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
• In a medium bowl, beat pudding with milk until thick and let set in the fridge.
• Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
• Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
• Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
• Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

PUNCH BOWL CAKE

Steps:

• 1. BAKE CAKE ACCORDING TO DIRECTIONS ON BOX, BAKE IN A 9X13 BAKING PAN, COOL AND CUT INTO CUBES. MIX 2 BOXES OF INSTANT VANILLA PUDDING WITH THE 2 CUPS OF COLD MILK ADD INTO PUDDING MIXTURE 1/2 OF COOL WHIP AND SET ASIDE. READY TO ASSEMBLE CAKE. IN A LARGE GLASS BOWL PUT HALF OF CUBED CAKE,ONE CAN OF PINEAPPLE ON TOP OF CAKE, THEN ADD ON TOP OF PINEAPPLE 1/2 PUDDING, NEXT ONE CAN OF CHERRY PIE FILLING. REPEAT LAYERS AND TOP WITH THE REST OF COOL WHIP AND TOP WITH PECANS.
• 2. ITS BEST TO MAKE IN THE MORNING THE DAY YOU WANT TO SERVE IT. GIVE IT A CHANCE TO LET THE FAVORS MARRY.

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE

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.