CAROL'S PUNCH BOWL CAKE

Carol's Punch Bowl Cake Recipe

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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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make CAROL'S PUNCH BOWL CAKE

Step-by-Step

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

Printable Recipe Card

About CAROL'S PUNCH BOWL CAKE

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