Carol's Punch Bowl Cake Recipe

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CAROL'S PUNCH BOWL CAKE

Carol Parkhurst

By
@mscarole

GREAT DESSERT TO TAKE TO ANY PARTY, POT-LUCK OR PICNICS.
I'VE EVEN MADE IT FOR CHRISTMAS DINNERS.
I KNOW THIS MAKES A NICE SUMMER DESSERT BUT I JUST FOUND THIS IN MY OLD COLLECTION OF RECIPES.
I MADE THIS A LOT IN THE '80'S.
PREP TIME ONLY TAKES A FEW MINUTES AFTER YOU BAKE/COOL THE CAKE AND MAKE AND COOL THE INSTANT PUDDING.
HOPE YOU ALL ENJOY.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12-18

Prep:

20 Min

Cook:

45 Min

Method:

No-Cook or Other

Ingredients

1
yellow cake mix
1 large
vanilla instant pudding
1 can(s)
20 oz, can crushed pineapple, drained
2 pkg
16 oz, sweetened frozen strawberries, thawed separately [do not drain]
4
bananas, large [sliced only when ready to use]
2 pkg
8 oz. cool whip

Directions Step-By-Step

1
YOU'LL NEED A 'LARGE' PUNCH BOWL.
2
BAKE CAKE AS DIRECTED ON PACKAGE IN A 9X13 PAN.--COOL
3
MAKE INSTANT PUDDING AS PER DIRECTIONS; SET IN REFRIGERATE TO COOL.
4
CUT 1/2 OF THE COOLED CAKE INTO CUBES AND PLACE INTO PUNCH BOWL.
5
SPREAD 1/2 PUDDING OVER THE CAKE.
6
SPREAD 1/2 OF THE PINEAPPLE OVER THE PUDDING.
7
SPREAD ONE OF THE 16 OZ. PKGS. OF STRAWBERRIES, JUICE AND ALL OVER THE PINEAPPLE.
8
SLICE 2 BANANAS AND PLACE OVER THE STRAWBERRIES.
9
SPREAD OUT ONE OF THE 8 OZ. PKGS. OF COOL WHIP OVER IT COMPLETELY.
10
REPEAT ABOVE LAYERS IN THE SAME ORDER STARTING THE OTHER HALF OF CAKE CUBED, ENDING WITH THE COOL WHIP.
11
COVER WITH PLASTIC WRAP AND REFRIGERATE 8 HRS OR OVERNIGHT.
12
KEEP REFRIGERATED UNTIL SERVING TIME....
MADE BE SERVED IN PUNCH BOWL CUPS.
13
NOTE: I HAVE EVEN TOPPED IT WITH HALVED WELL DRAINED MARSHCINO CHERRIES AND/OR SOME FINELY CHOPPED NUTS.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids