Punch Bowl Cake Recipes?

All flavors welcome! Thanks!Punch Bowl Cake Recipes?
1 box yellow cake mix or strawberry cake mix (These flavors work best, but you can use any flavor.I perfer butter flavor. Can premake your cake, j)


2 (20 ounce) cans pineapples, chunks,drained


2 cans mandarin oranges, drained


2 (16 ounce) cans peach halves in syrup (I like to use spiced peaches, reserve the juice from both cans)


2 (16 ounce) jars maraschino cherries, drained


4 bananas, sliced into small pieces


2 containers whipped cream


1 box instant vanilla pudding


1 cup almonds, slices or slivers (or your favorite nut)


5 sugar ice cream cones, crushed (optional)


chocolate sauce (optional)





reserve small amount of bananas, cherries, nuts,%26amp; ice cream pieces for the top.


Bake cake according to package directions.


Make vanilla pudding, chill till needed.


Tear cake into little pieces, set aside.


If you don't premake you cake, make sure it is completly cooled before making this dessert.


In a punch bowl or large serving bowl layer ingredients as follows.


Thin layer of pudding to cover bottom of bowl.


Small layer of cake pieces (1/4 pineapple, peaches, bananas, oranges,%26amp; cherries).


When spooning peaches, don't drain.


you will use any leftover syrup at end.


small amount of nuts.


Layer of whipped cream.


Layer of crushed ice cream cone pieces.


Follow the layers until your done with fruit%26amp; pudding.


May have some cake left over.


Pour remaining syrup over last layer of cake.


Top with remaining whipped cream, fruit, nuts,%26amp; ice cream cone pieces.


Drizzle chocolate sauce over the top.


Chill till ready to serve, best when cold.Punch Bowl Cake Recipes?
1 yellow cake mix; prepared as directed


1 large pkg vanilla instant pudding; prepared as directed


1 large can crushed pineapple; drained


1 can cherry pie filling (Comstock ready to use)


1 16 ounce container Cool Whip





In a small punch bowl, layer the ingredients as follows:





Crumble 1/4 of the cake in bottom of the bowl.


Add all of the vanilla pudding.


Add 1/5 of Cool Whip as a layer.


Add 1/4 of the crumbled cake.


Add all of the cherry pie filling.


Add 1/5 of Cool Whip as a layer.


Add 1/4 of the crumbled cake.


Add all of the pineapple.


Add 1/5 of the Cool Whip as a layer.


Add the remainder of the cake.


Cover with the remaining Cool Whip.





Refrigerate for 24 hours. (if you can stand to wait that long)





For lower calories, I sometimes substitute store bought angel food cake, sugar free pudding made with lowfat or skim milk and lowfat Cool Whip.





I also sometimes use different fruits. Frozen strawberries and sliced bananas are a good combination. Or blueberries with either bananas or pineapples. This is a recipe that you can play around with.





Hope you like it.
go to www.verybest baking.com best site lots of recipes
Hi


The Amazing 15 Minute Jell-o Trifle:


Just 3 easy steps


1. cut 1/2 frozen pound cake into cubes and drizzle with 1/4


cup orange juice. Prepare 1 pkg.( 4 serving size) of Jell-o


lnstant Vanilla Pudding according to package directions.Fold in


1/2 cup cool whip whipped topping.


2. slice 21/2 cups strawberries; sprinkle with 1/4 cup sugar.


Grate 6 squares Baker's White Chocolate.


3. Layer half each cake cubes,pudding mixture, strawberries and


chocolate in a deep gass bowl ( punch bowl ). Repeat layers,


ending with chocolate. Top with additional cool whip and whole


berries. Chill 1 hr. before serving.
PUNCH BOWL CAKE





1 angel food cake


1 large container cool whip, thawed


1 8 oz. container sour cream


several cans of pie filling (any kind you like) you will be layering the fruit





Prepare angel food cake according to box mix and let cool. Then tear cake into bite size pieces. Mix together sour cream and cool whip, pour over cake pieces and mix well to coat. Spoon some of the cake into the bottom of the bowl and then add a can of fruit. Make another layer of cake and then fruit. You can make as many or as few layers as you like. Ending with fruit on the top. Let chill over night before serving.





Note: When I make my cake, I put it in a clear punch bowl so the colors of the fruit Can be seen. It makes a very decorative dish this way.





Enjoy!