carol's punch bowl cake

Recipe by
Carol Parkhurst
Wilton, NY

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.

yield 12 -18
prep time 20 Min
cook time 45 Min
method No-Cook or Other

Ingredients For carol's punch bowl cake

  • 1
    yellow cake mix
  • 1 lg
    vanilla instant pudding
  • 1 can
    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

  • 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.
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