Punch Bowl Cake Recipe

Punch Bowl Cake Recipe includes an old fashioned Pineapple Cake frosted with thawed frozen whipped cream and flaked coconut.

The second no-bake cake is a Strawberry Cake topped with only whipped cream.

These cakes are perfect for holidays and special occasions.

They free your oven to bake other goodies.

Both of these delicious cakes can be layered in a glass Trifle Bowl or assembled in a 13" x 9 1/2" oblong glass baking dish.

Pineapple Punch Bowl
Cake Recipe

• 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 the dry Jello in a mixing bowl.


Pour in the boiling water.

Stir about 3 minutes and the until gelatin is completely dissolved.

Let cool, then place it in the refrigerator until the mixture just starts to thicken.

Meanwhile, prepare your punch bowl or your 4 quart mixing bowl** by lining the inside with parchment paper.

Smooth out the wrinkles as much as you can.

Remove the Jello from the refrigerator and stir in the pineapple and juice.

Fold in 1/3 whipped topping, which has been thawed, until it is mixed well.

Pinch off bite-sized pieces of the cake and line the bottom of the bowl.

Add a layer of the Jello mixture.

Keep adding layers, ending with the cake until they all are gone.

Cover with plastic wrap and refrigerate the Punchbowl Cake at least 12 hours.

Turn cake out onto a serving platter or cake plate.

Carefully remove the parchment paper.

Frost with the remaining topping and sprinkle with coconut.

Strawberry Punch Bowl
Cake Recipe

• 1 (1 lb.) Angel Food Cake
  
  
• 2 (3 oz. each) pkg. Strawberry Jello
  
  
• 2 1/2 cups boiling water
  
  
• 2 lbs. frozen whole strawberries
  
  
• 8 oz. Homemade Whipped Cream or 8 oz. frozen whipped cream, thawed
  

Mix as instructions above with these exceptions:

Slightly defrost the strawberries, slice them and fold them into the slightly thickened Jello.

DO NOT use whipped cream in the Jello mixture. 

Spread it on the cake.

The traditional way is to put this cake together  in a small punch bowl and top it with the Homemade 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, in my opinion.

*A 10" cake might be 6" tall or 3" tall.

Therefore use a l pound size for these cakes.

**These cakes can be assembled in a trifle bowl or oblong dish, as noted above.

You will not need to line these dishes if you plan to serve them directly from the container.

Tip: Cherry Pie Filling adds another fruit adds another flavor to these Punchbowl Cakes.

Add 2 layers from a 20oz. can of Cherry Pie Filling to either version or to both for extra fruit flavor. 

History Of Punch Bowl Cake

Some folks call it a trifle and other people call it a Punch Bowl Cake, like I do.

They are both similar.

Hower, a trifle contains pudding, it is very soft and is served with a spoon, usually in a dessert bowl. 

Punch Bowl Cake contains Jello and is sliced with a cake knife and served on a plate like a cake.

The name Punch Bowl Cake Recipe originated in America in the 1970s.

Related Pages

Italian Cream Cake Recipe

Lady Baltimore Recipe


Pineapple Coconut Recipe

Return to Old Fashioned Cake Recipes


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