Punch Bowl Cake Recipe includes an old fashioned Strawberry Cake topped with whipped cream and a Pineapple Cake frosted with whipped cream and flaked coconut.
These no bake cakes are perfect for holidays and special occasions.
Free your oven on those occasions for baking casseroles, breads or other cakes, cookies or pies.
The first recipe is a Pineapple Cake topped with thawed frozen whipped cream and flaked coconut.
The next recipe is a Strawberry Cake topped with whipped cream.
Either of these delicious cakes can be assembled in a 13" x 9 1/2" oblong glass dish or baking pan instead of a glass bowl.
1 - 9 or 10 inch angel food cake*
2 small packages (3 oz. each) of pineapple flavored Jello
3 cups boiling water
1 can (20 oz.) crushed pineapple packed in 100% juice
8 oz. frozen Cool Whip whipped topping
2 cups flaked coconut
Place dry Jello in a mixing bowl. Pour in boiling water. Stir about 3 minutes, until gelatin is completely dissolved. Let cool, then place in refrigerator until mixture just starts to thicken.
Meanwhile, prepare punch bowl or 4 quart mixing bowl** by lining inside with parchment paper. Smooth out the wrinkles as much as possible.
Remove Jello from the refrigerator. Stir in pineapple and juice. Fold in 1/3 whipped topping, which has been thawed, until it is mixed well.
Pinch off bite-sized pieces of cake and line bottom of bowl. Add a layer the Jello mixture. Keep adding layers, ending with the cake until all are gone.
Cover with plastic wrap and refrigerate at least 12 hours.
Unmold cake onto a serving platter. Carefully remove the parchment paper. Frost with the remaining topping and sprinkle with coconut.
1 (1 lb.) Angel Food Cake
2 (3 oz. each) pkg. or 1 (6 oz.) pkg. Strawberry Jello
2 1/2 cups boiling water
2 pounds unsweetened frozen whole strawberries
8 oz. frozen whipped cream, thawed
Mix as instructions above with these exceptions:
Slightly defrost strawberries, slice them and fold into slightly thickened Jello.
Do not use whipped cream in the jello mixture. Spread the entire 8 oz. on the cake after it is un-molded.
The traditional way to put this cake together was to layer it in a small punch bowl and top it with whipped cream.
It was served by spooning it out of the bowl onto the dessert dishes.
The cake was often the focal point of a buffet table.
Today, Angel Food Cakes come in a variety of flavors and sizes. Vanilla flavor tastes best with these cakes.
*A 10" cake might be 6" tall or 3" tall. Therefore use a l pound size for these cakes.
cakes can be assembled in a trifle bowl or oblong dish, as noted above. You
would not need to line these dishes if you plan to serve them from directly from the container.
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