carol's punch bowl cake
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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
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1yellow cake mix
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1 lgvanilla instant pudding
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1 can20 oz, can crushed pineapple, drained
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2 pkg16 oz, sweetened frozen strawberries, thawed separately [do not drain]
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4bananas, large [sliced only when ready to use]
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2 pkg8 oz. cool whip
How To Make carol's punch bowl cake
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1YOU'LL NEED A 'LARGE' PUNCH BOWL.
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2BAKE CAKE AS DIRECTED ON PACKAGE IN A 9X13 PAN.--COOL
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3MAKE INSTANT PUDDING AS PER DIRECTIONS; SET IN REFRIGERATE TO COOL.
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4CUT 1/2 OF THE COOLED CAKE INTO CUBES AND PLACE INTO PUNCH BOWL.
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5SPREAD 1/2 PUDDING OVER THE CAKE.
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6SPREAD 1/2 OF THE PINEAPPLE OVER THE PUDDING.
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7SPREAD ONE OF THE 16 OZ. PKGS. OF STRAWBERRIES, JUICE AND ALL OVER THE PINEAPPLE.
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8SLICE 2 BANANAS AND PLACE OVER THE STRAWBERRIES.
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9SPREAD OUT ONE OF THE 8 OZ. PKGS. OF COOL WHIP OVER IT COMPLETELY.
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10REPEAT ABOVE LAYERS IN THE SAME ORDER STARTING THE OTHER HALF OF CAKE CUBED, ENDING WITH THE COOL WHIP.
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11COVER WITH PLASTIC WRAP AND REFRIGERATE 8 HRS OR OVERNIGHT.
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12KEEP REFRIGERATED UNTIL SERVING TIME.... MADE BE SERVED IN PUNCH BOWL CUPS.
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13NOTE: I HAVE EVEN TOPPED IT WITH HALVED WELL DRAINED MARSHCINO CHERRIES AND/OR SOME FINELY CHOPPED NUTS.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for CAROL'S PUNCH BOWL CAKE:
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