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Punch Bowl Cake

kim smyth Recipe shared by:
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A delicious Duncan Hines Yellow Cake layered between layers of fruit and cool whip.....seen thru a beautiful 'punch bowl' !!!

  • Hands-On Time: 45 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 8-10
  • Rating:


  • 1 - Duncan Hines yellow cake mix
  • 1- small box of *cook and serve* vanilla pudding
  • 1 -8 oz package of cream cheese
  • 1 -12 oz of Crushed pineapple (drained)
  • 1- 20 oz package of frozen strawberries in sweetened juice (thawed)
  • 1- lg container of cool whip
  • 12 - Maraschino cherries

Baking Instructions

  1. Supplies needed:
  2. 9 x 13 x 2-inch baking dish
  3. Any size punch bowl
  4. Spoon
  5. preheat oven: 350 degrees
  6. <Cook *Duncan Hines Yellow Cake Mix* as directed and set aside to cool.
  7. <Cook pudding as directed on it thickens put in the cream cheese and stir on low heat until completely melted. Set aside to cool.
  8. <Drain crushed pineapple, discard the juice and put the pineapple into the pudding mix.
  9. <Get your punch bowl and start layering!!!! Grab a few handfuls of cake, crumbled and place in the bottom of the punch bowl.
  10. <Drizzle pudding mix over the top of the cake
  11. <Drizzle strawberries and juice over the top of the pudding
  12. <Plop on some cool whip
  13. ....keep making layers until you run out of ingredients...
  14. <final layer, cool whip and top with maraschino cherries
  15. ***Now, here is the hard part.....put in fridge until the next day before eating...believe me, it is worth the wait! ***

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Try using 1 whole egg and 2 egg whites, it really makes a difference in moisture!

Moister spice cake

Moister spice cake

My maternal great-grandmother LOVED to bake and one of her favorite cakes to bake was a spice cake. People always asked her how she would get her cake to be so moist, She wouldn't tell her secret, but I know it. If you are looking for a way to make your spice cakes more moist, just add a half a cup of water to the batter when mixing. If you decide you want to freeze the cake for a month or so, and then take it out of the freezer to thaw, it will remain moist when you are ready to cut it

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