In The Kitchen: Punchbowl Cake is a party treat

The Punchbowl Cake uses fresh berries and delicious angel food cake.

The Punchbowl Cake uses fresh berries and delicious angel food cake.

When someone is planning a baby shower, bridal shower or a graduation party, I’m often asked, “What is something different, eye-appealing and easy to make?”

One great answer is the Punchbowl Cake. It is a tried and true treat that will please any crowd and satisfy one’s need for dessert. It also makes a lovely presentation.

Fresh strawberries are the best, but the frozen ones work, too. I was lucky that my daddy still has strawberries coming in and I was able to use fresh berries, but the frozen ones are fine.

A lot of Punchbowl Cake recipes call for a boxed cake. That’s fine, but I like to use a pre-baked Angel Food Cakes, which makes the cake even easier and faster!

Angel food cakes will absorb the liquids and you can also purchase sugar-free angel food cakes that have a wonderful taste.

Some Punchbowl Cakes recipes will call for sliced bananas. I don’t use bananas in my Punch Bowl cake because of the way they turn after sitting. They do add a wonderful flavor to the cake, though.

In the fall, a good variation is to use this basic recipe with a spice cake instead of angel food, and use 2 cans of apple pie filling, instead of the strawberries.

As you can see, this beautiful dessert makes a regal presentation. You can use an actual punchbowl, or pick a pedestal bowl for an even more dramatic effect.

Punchbowl Cake

1 Angel Food Cake (or 1 box yellow or white cake mix, bake according to box directions)

2 small boxes vanilla instant pudding

1 small box strawberry Jell-O

1 can (20 oz.) crushed pineapple, drained

1 container whipped topping (8 oz.)

1 quart fresh strawberries or 1 package frozen

1/4 cup chopped pecans

Tear cake into bite size pieces. Place 1/3 of the pieces into bottom of bowl. Pour small amount of prepared Jell-O over cake pieces. Layer with 1/3 of the strawberries. Add the crushed pineapple, spreading to the edges of the bowl. Add about 1/2 of the pudding mixture, spreading it to edges also. Layer the rest of the ingredients. End with the whipped topping and sprinkle pecans on top. Refrigerate overnight if possible or for at least an hour.

For a little more color, pour about 1 cup of blueberries between one of the layers. This is a dish you can make with any berry you like.

Next week we will have a special July 4th treat: Karen’s Shrimp Boil.

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