Punch Bowl Cake

Name: Punch Bowl Cake
Yield: serves 16 to 20
Ingredients: One 18 1/4-ounce package yellow cake mix; Two 3 1/2-ounce packages instant vanilla pudding mix (prepared according to instructions on box); One 20-ounce can crushed pineapple, drained; 6 medium bananas, sliced; 2 pints strawberries (crush one pint, slice one pint, and mix both together); One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)

December 14, 2011

Recipe information

Yield
serves 16 to 20

Ingredients

One 18 1/4-ounce package yellow cake mix

Two 3 1/2-ounce packages instant vanilla pudding mix (prepared according to instructions on box)

One 20-ounce can crushed pineapple, drained

6 medium bananas, sliced

2 pints strawberries (crush one pint, slice one pint, and mix both together)

One 24-ounce container Cool Whip (thawed), or fresh whipped cream (1 quart heavy cream whipped with 1 cup sugar till stiff)

Preparation

Prepare cake in two 9-inch round pans according to directions. Put one layer of cake in the bottom of a punch bowl. Add half of the pudding, half of the pineapple, 3 sliced bananas, half of the strawberries, and half of the Cool Whip. Put another layer of cake in punch bowl along with remaining pudding, pineapple, bananas, and strawberries. Top off with Cool Whip and sprinkle strawberry juice on top.

Paula Deen's Kitchen Classics

TagsLayer Cake Cake Dessert Banana Fruit Pineapple Strawberry Berry Baking Cookbooks

Recipe notes

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