posted by Becky 10-25-102 10:06 PM
Strawberry Punch Bowl Cake
1 butter cake mix
2 (10 oz.) boxes frozen strawberries
2 large containers Cool Whip
2 c. pecans, chopped
1 box instant vanilla pudding mix
Bake (3) three 8-inch layers.
Place 1 (one) layer of cake in punch bowl. Spread pudding mix, strawberries, Cool Whip and nuts. Continue until all layers are covered. Spread large container of Cool Whip on top. Decorate with fresh strawberries and nuts.
Keep refrigerated.
Punch Bowl Cake
1 box yellow cake mix
2 large vanilla instant pudding
2 (16 oz.) boxes strawberries, cut up
large Cool Whip
Bake cake in 2 layers; mix pudding by box directions. Thaw strawberries.
Bunch 1 layer of cake in bottom of bowl. Top cake with half of pudding then layer with 1 box of
strawberries. Add other layer of cake. Add rest of pudding. Then 1 box strawberries. Place Cool Whip on top. Add whole strawberries on top of Cool Whip for looks.
Strawberry Punch Bowl Cake
2 angel food cakes
1 lb. confectioners sugar
1 c. milk
8 oz. sour cream
8 oz. Cool Whip
1 (3 oz.) pkg. strawberry Jell-O
1 pkg. strawberry glaze
3 c. strawberries
Cut or tear cake into bite-sized pieces.
Mix sugar, milk, sour cream and Cool Whip; set aside. Mix Jell-O, glaze and strawberries.
In a punch bowl layer cake pieces, then Cool Whip mixture, then strawberry mixture until all ingredients are used. Top with fresh strawberries.
Note: When using fresh strawberries in cake, clean berries, sweeten to taste and let set until sugar melts before using.