I remember my mom using her punch bowl for things other than just punch. She would make a dessert similar to this that used chocolate pudding in place of the pie filling. She would dump it all into the punch bowl and it was always the crowning glory on the dessert table.
Check out what my pals over at Cooking With K had to say about this amazing punch bowl cake dessert:
“Punch Bowl Cake is a recipe from the 1970’s! It makes enough to feed an army! That is why it is made in a punch bowl! You can vary the ingredients but starting off with a yellow cake is traditional!!”
Ingredients
1 18.25 oz. package Betty Crocker yellow cake mix and all the ingredients that make the cake (or homemade recipe)
1 20 oz. can Dole crushed pineapple, drained (I just drain a little bit)
1 5 oz. package Jell-O instant vanilla pudding mix (or 3 cups homemade custard)
1 21 oz. can Comstock Strawberry Pie Filling or Cherry (or fresh strawberries)
1 16 oz. pkg. frozen whipped topping, thawed (or homemade whipped cream)
Instructions
Prepare the cake mix as directed by the package directions.
Bake in a 9×13 inch pan, or two 8 inch round pans. Cool the cake; set aside.
Prepare the vanilla pudding according to package directions; set aside (if making homemade custard, let it cool completely).
Crumble the cake in large chunks into the bottom of the punch bowl.
Spoon the pineapple over the cake, pour the pudding over the pineapple, spoon the strawberry pie filling over the pudding, then top with the whipped topping.
Place in the refrigerator for 2 hours or overnight. Serve cold.
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Quick Tip: Any flavor of cake mix or pudding can be used to make this your own. Try different flavors such as chocolate and strawberry.
Recipe courtesy of Cooking with K.
