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Punch Bowl Cake recipe

This delicious version of ‘Punch Bowl Cake’,created by Paula Deen, is from The Lady & Sons Savannah CountryCookbook.

Recipe: Punch Bowl Cake

1 (18.25-ounce) package yellow cake mix
2 (3 1/2-ounce) packages instant vanilla pudding mix (preparedaccording to instructions on box)1 (20-ounce) can crushed pineapple, drained6 medium bananas, sliced2 pints strawberries* (crush one pint,slice one pint, and mix both together)1 (24-ounce) container frozen non-dairywhipped topping, thawed, or fresh whipped cream (1 quart heavycream whipped with 1 cup sugar until stiff)

  • Prepare cake mix in two 9-inch round pansaccording to directions.
  • Put one layer of cake in the bottom ofa punch bowl.
  • Add half of the pudding, half of the pineapple,3 sliced bananas, half of the strawberries, and half of the whippedtopping.
  • Put another layer of cake in punch bowlalong with remaining pudding, pineapple, bananas, and strawberries.
  • Top off with whipped topping and sprinklestrawberry juice on top.

    Makes 8 servings.

    *Be sure to reserve some of the strawberryjuice to drizzle on top of this yummy dessert.

    Punch Bowl Cake

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