Strawberry Shortcake Punch Bowl Cake

Strawberry Shortcake Punch Bowl Cake

I make this strawberry punch bowl cake recipe in a punch bowl and garnish with strawberries.

Prep Time:
15 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 20 mins
Yield:
1 trifle
Servings:
12

Ingredients

  • 2 cups milk
  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 2 angel food cakes, sliced in half horizontally
  • 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Directions

Step 1
Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.

Step 2
Place 1 angel food cake slice in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake.

Step 3
Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Nutrition Facts (per serving)

332
Calories
11g
Fat
55g
Carbs
6g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 332
% Daily Value *
Total Fat11g 14%
Saturated Fat9g 44%
Cholesterol3mg 1%
Sodium741mg 32%
Total Carbohydrate55g 20%
Dietary Fiber2g 9%
Total Sugars14g
Protein6g
Vitamin C29mg 145%
Calcium150mg 12%
Iron1mg 5%
Potassium226mg 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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