Best 8 Punch Bowl Cake I Recipes

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In the realm of delectable desserts, the punch bowl cake i holds a prominent position, captivating taste buds with its layers of moist, flavorful cake and creamy, luscious filling. This classic recipe, passed down through generations, has stood the test of time, earning a place as a cherished favorite among cake enthusiasts. As we embark on a culinary journey to discover the secrets of creating the perfect punch bowl cake i, we will delve into the intricacies of selecting the finest ingredients, mastering the art of cake baking, and crafting a filling that is both smooth and heavenly. Along the way, we will uncover tips and tricks to ensure that your punch bowl cake i becomes the star of any gathering, leaving your guests clamoring for more.

Here are our top 8 tried and tested recipes!

PUNCH BOWL CAKE RECIPE



Punch Bowl Cake Recipe image

Provided by insanelygood

Categories     Desserts     Recipes

Number Of Ingredients 9

1 (18.25-oz) package yellow cake mix
2 (5-oz) packages instant vanilla pudding mix
5 cups milk
6 bananas
2 (20-oz) cans crushed pineapple, drained
2 (21-oz) cans cherry pie filling
6 oz flaked coconut
1 (16-oz) package frozen whipped topping, thawed
1/4 cup chopped walnuts

Steps:

  • Prepare the yellow cake mix according to package instructions. Divide the batter into two pans and bake. Let the cakes cool to room temperature.
  • While the cakes are cooling, prepare the pudding according to package instructions. Use the milk for the liquid.
  • Once the cakes have cooled, break them up into small chunks.
  • Place half of the cake on the bottom of a large punch bowl. Top it with half of the pudding, spreading evenly. Top with three slices of bananas, followed by 1 can of pineapple, 1 can of cherry pie filling, and half of the coconut.
  • Repeat the step with the remaining ingredients.
  • Top the cake with whipped topping and sprinkle with chopped walnuts.
  • Chill before serving. Enjoy!

Nutrition Facts : Calories 596 cal

PUNCH BOWL CAKE RECIPE



Punch Bowl Cake Recipe image

This cake is great anytime you need to serve a crowd of folks. Layers of cake, pineapple, cherries, vanilla pudding, and whipped topping are sure to please everyone.

Provided by Steve Gordon

Categories     Dessert

Time 1h

Yield Varies

Number Of Ingredients 7

1 box Yellow Cake Mix
2 cans Crushed Pineapple, drained, reserve juice (20oz-each)
1 can Cherry Pie Filling, (20oz) reserving about 10 cherries.
8 ounces Sweetened Flake Coconut
2 Large Vanilla Instant Pudding (3.5oz-each)
2 Large Cool Whip (8oz-each)
Nuts, your choice, if desired

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



Awesome Punch Bowl Cake image

I love this cake because it is fun to put together. It is also not too sweet and everyone always ask for the recipe.

Provided by YungB

Categories     Dessert

Time 30m

Yield 1 bowl, 15-20 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix (option, can use angel food cake or pound cake)
1 (20 ounce) can crushed pineapple, drained
2 pints fresh strawberries, sliced
2 -3 bananas, sliced
2 (3 ounce) packages vanilla instant pudding mix
3 cups milk
1 (14 ounce) can sweetened condensed milk
12 ounces Cool Whip
16 ounces Cool Whip

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.

Nutrition Facts : Calories 526, Fat 21.7, SaturatedFat 14.8, Cholesterol 16.5, Sodium 458.5, Carbohydrate 79.1, Fiber 2, Sugar 61.5, Protein 6.5

PUNCH BOWL CAKE



Punch Bowl Cake image

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

1 package white cake mix (regular size)
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1-1/2 cups sweetened shredded coconut
1/3 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped pecans, optional

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 :

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE



Strawberry Shortcake Punch Bowl Cake image

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

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

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



Punch Bowl Cake image

I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.

Provided by i_luv_chocolate

Categories     Dessert

Time 49m

Yield 2 cakes, 16-24 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
diced strawberry
4 bananas, sliced
2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
1 (16 ounce) container Cool Whip Lite
1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

Steps:

  • Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
  • Mix up both packages of pudding according to box directions, let set up in fridge.
  • Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
  • Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
  • Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
  • Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
  • Use only half of total ingredients for this cake.
  • Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
  • Enjoy!

Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 20.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.2

PUNCH BOWL CAKE II



Punch Bowl Cake II image

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Provided by Roxanne

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 15

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
2 (5 ounce) packages instant vanilla pudding mix
5 cups milk
6 bananas
2 (21 ounce) cans cherry pie filling
2 (20 ounce) cans crushed pineapple, drained
6 ounces flaked coconut
1 (16 ounce) package frozen whipped topping, thawed
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 595.7 calories, Carbohydrate 105.8 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 11.3 g, Sodium 584.1 mg, Sugar 60.4 g

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



Southern Strawberry-Pineapple Punch Bowl Cake Recipe - (3.8/5) image

Provided by LadyJ1114

Number Of Ingredients 6

1 box yellow cake mix
1 (6-ounce) package instant vanilla pudding
1 large can crushed pineapple, drained
2 (10-ounce) packages frozen strawberries
2 bananas
1 (16-ounce) carton Cool Whip

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.

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help ensure that the cake mixes evenly and bakes properly.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
  • Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.

Conclusion:

Punch bowl cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful cake and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give punch bowl cake a try!

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