Punch Bowl Cake With Fruit Cocktail

In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Add one can of crushed pineapple.

Ambrosa Fruit Salad Ambrosia Fruit Salad Fruit Salad Recipes Food

Prepare jello and pudding according to directions on box;

Punch bowl cake with fruit cocktail. Place half of cake in bottom of punch bowl. Slowly add flour and baking soda and keep stiring. Drain fruit cocktail, reserving liquid.

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,. Layer in punch bowl as follows: Prepare jello and pudding according to directions on box;

Pour batter into pan and bake for 1 hour and 15 minutes. Measure 2 cups of cocktail fruit and set aside. 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.

Sprinkle brown sugar and walnuts on top. 1 can mandarin orange, drained. In a large chilled bowl, add the heavy cream, sugar, and vanilla.

Make pudding as per package directions and set aside to firm. Bake for 45 minutes and serve. Fruit fresh over bananas and chop pecans.

Cake, christmas, holiday, fruit ingredients (14) : Bake cake,allow to cool and crumble half into punch or large bowl. Add the strawberries and banana to the bowl of fruit and stir once.

You can use the toothpick readiness test. Cut cake into pieces and. In layers add half the pudding then pineapple, pie filling, fruit cocktail, cool whip and coconut and start over.

Whip at high speed, until very fluffy, structured and stiff (much more than soft. Then layer 1 can drained pineapple, one can pie filling and half of the coconut. I also remove the grapes from the fruit cocktail but that is just my taste.

I make 2 layers but you can make them thinner and do as many as you like. Put in fridge until set, about 4 hours. 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.

Serve in a punch bowl or glass trifle bowl. You don’t even need to mix wet and dry ingredients or use a mixer. Pour the mixture into a greased 9 inch square baking pan.

Fresh berries ( to garnish) (optional) full recipe : Grease and flour cake pan (use butter to grease pan). Follow directions as above, using the cool whip and berries as top garnish.

Arrange the fruit in individual glass. 7 layer punch bowl dessert. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil.

In a punch bowl put. Cut cake into bite sized chunks. Chill 2 hours and enjoy

Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom. In a large punch bowl, start with one layer of the cake, broken up into pieces. 1 can fruit cocktail, drained.

2 cups butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 4 teaspoons almond extract 4 cups all. Then cut cake into cubes and layer in bottom of. 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.

In a large punch bowl arrange: Spread with half of the pudding, then slice three bananas over the pudding. Bake cake mix according to package directions for 2 layers, let cakes cool.

1/2 cherries, 1/2 fruit cocktail, 1/2 pineapple, 1/2 cool. 1 (3 1/2 ounce) boxes vanilla pudding mix. Put in fridge until set, about 4 hours.

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