Nicole's Punch Bowl Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
20
ingredients
- 1 (18 ounce) box yellow cake mix (butter or strawberry, these flavors work best, but you can use any flavor. I prefer butter flavor)
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 2 (20 ounce) cans pineapple chunks, drained
- 2 (11 ounce) 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 (14 ounce) cans whipped cream
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 cup almonds (slices or slivers(or your favorite nut)
- 5 sugar ice cream cones, crushed (optional)
- chocolate syrup (optional)
directions
- Reserve small amount of bananas, cherries, nuts and 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 completely 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 and 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 and pudding.
- May have some cake left over.
- Pour remaining syrup over last layer of cake.
- Top with remaining whipped cream, fruit, nuts and ice cream cone pieces.
- Drizzle chocolate sauce over the top.
- Chill till ready to serve. Best when cold.
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RECIPE SUBMITTED BY
Nicole Brummett
United States