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    You are in: Home / Recipes / Punch Bowl Cake Recipe
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    Punch Bowl Cake

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    15 mins

    34 mins

    i_luv_chocolate's Note:

    I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.

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    Serves: 16-24



    Units: US | Metric

    • 1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
    • diced strawberry
    • 4 bananas, sliced
    • 2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
    • 1 (16 ounce) container Cool Whip Lite
    • 1/2 cup chopped pecans (for topping, and or layering in cake) (optional)


    1. 1
      Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
    2. 2
      Mix up both packages of pudding according to box directions, let set up in fridge.
    3. 3
      Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
    4. 4
      Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
    5. 5
      Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
    6. 6
      Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
    7. 7
      Use only half of total ingredients for this cake.
    8. 8
      Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
    9. 9

    Ratings & Reviews:

    • on January 12, 2012


      The recipe sounds easy and when I say the word Jello etc. it reminded me when my girlfriend would put cubes of jello as one of layers or just sprinkle throughout.
      I tried this with store bought angle food cake, made the jello a bit firmer than usual and used the jello low sugar pudding and low fat low sugar cool whip, Sprinkle some Chambord among the layers of cake and fruit, which gives a wonderful flavor. Being hubby is diabetic, this was his birthday cake during a camping trip and the crowd loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Punch Bowl Cake

    Serving Size: 1 (43 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 89.7
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 3.2 g
    Cholesterol 0.5 mg
    Sodium 20.7 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 0.7 g
    Sugars 10.3 g
    Protein 1.1 g

    The following items or measurements are not included:

    reduced-sugar yellow cake mix

    fat-free sugar-free vanilla pudding

    Ideas from


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