There are 3 desserts I can not be left alone with: Thin Mint Cookies, Key Lime Pie, and this Punch Bowl Cake. It’s one of those sneaky desserts. The kind that you find yourself looking for just a little bit more only to realize you ate like half the bowl. A friend introduced me to this marvel several years ago at a work potluck and it gave me that amorous feeling from the very start.
I suppose I should list a few notes from my many times making this. First, I make my own vanilla extract. Second, fresh pineapple does not have as much juice. If you find the cake to be too dry, use canned or reserve some of the pineapple juice. I usually use canned pineapple with angel cake because it tends to be dry to me.
| Prep Time | 20 minutes |
| Servings | servings |
- 1 yellow or angel food cake store bought or homemade
- 2 cups heavy cream
- 4 Tbsp White Sugar
- 2 tsp Vanilla
- 1/2 lb Strawberries
- 20 oz canned chunked pineapple in juice or fresh pineapple
- Almonds or pecans optional
Ingredients
| |
- Wash and slice strawberries. Drain pineapple. Set aside.
- You will make the whipped cream. Do not substitute with cool whip. In a large chilled bowl, add the heavy cream, sugar, and vanilla. Whip at high speed, until very fluffy and stiff. It should stick to the sides of the bowl.
- Cut cake into bite sized chunks.
- In punch bowl or other large bowl, add fruit, cake and whip cream. Fold together with a spoon. Topped with toasted almonds or chopped pecans, if desired.
- The cake can be served immediately but is best overnight to allow the fruit to soak into the cake. The cake will not become soggy overnight. Lasts about 3 days usually.
Have a great day!
Looking for more easy dessert ideas?
Hello Rachel, Thanks for quick and delicious dish to pass idea. Wishing you a super weekend and sharing everywhere, of course.
Oh this looks really good! Thanks for linking up to The Creative Exchange Linky Party!