Punch Bowl Cake With Fruit Cocktail
Prepare jello and pudding according to directions on box; In a large punch bowl arrange:
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Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nuts,.
Punch bowl cake with fruit cocktail. Fruit fresh over bananas and chop pecans. Fresh berries ( to garnish) (optional) full recipe : Measure 2 cups of cocktail fruit and set aside.
In a punch bowl put. 1/2 cherries, 1/2 fruit cocktail, 1/2 pineapple, 1/2 cool. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
Layer in punch bowl as follows: You can use the toothpick readiness test. Drain fruit cocktail, reserving liquid.
I make 2 layers but you can make them thinner and do as many as you like. The first step is to make the cake batter by stirring together flour, baking soda, eggs, brown sugar and fruit cocktail in a large bowl. Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
You don’t even need to mix wet and dry ingredients or use a mixer. In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding , then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and.
1 can fruit cocktail, drained. Arrange the fruit in individual glass. Cake, christmas, holiday, fruit ingredients (14) :
For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil. I also remove the grapes from the fruit cocktail but that is just my taste. Bake cake,allow to cool and crumble half into punch or large bowl.
2 cups butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 4 teaspoons almond extract 4 cups all. Pour batter into pan and bake for 1 hour and 15 minutes. 7 layer punch bowl dessert.
Place half of cake in bottom of punch bowl. Slowly add flour and baking soda and keep stiring. Pour the mixture into a greased 9 inch square baking pan.
Put in fridge until set, about 4 hours. Bake for 45 minutes and serve. Cut cake into pieces and.
Grease and flour cake pan (use butter to grease pan). 1 (3 1/2 ounce) boxes vanilla pudding mix. Then cut cake into cubes and layer in bottom of.
Add one can of crushed pineapple. Sprinkle brown sugar and walnuts on top. Cut cake into bite sized chunks.
Put one layer of cake in bottom of large punch bowl, spread with 1/2 of the vanilla pudding, then the entire can of fruit cocktail, 1/2 of the cherry pie filling, 1/2 of the coconut and 1/2 of the nut. In a large punch bowl, start with one layer of the cake, broken up into pieces. In layers add half the pudding then pineapple, pie filling, fruit cocktail, cool whip and coconut and start over.
Prepare jello and pudding according to directions on box; Follow directions as above, using the cool whip and berries as top garnish. 1 can mandarin orange, drained.
Serve in a punch bowl or glass trifle bowl. Make pudding as per package directions and set aside to firm. Chill 2 hours and enjoy
Put in fridge until set, about 4 hours. Bake cake mix according to package directions for 2 layers, let cakes cool. Whip at high speed, until very fluffy, structured and stiff (much more than soft.
In a large chilled bowl, add the heavy cream, sugar, and vanilla. Spread with half of the pudding, then slice three bananas over the pudding. Add the strawberries and banana to the bowl of fruit and stir once.
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