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Punchbowl Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 to 15 Servings
$ /Serving

Punchbowl Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 to 15 Servings
$ /Serving

Ingredients

  • 1 (3.4 oz) package instant cream of coconut pudding mix
  • 1 to 2 pints strawberries
  • 1 cup heavy whipping cream
  • 3 cups sugar, plus 2 tablespoons
  • 1 (20 oz) can crushed pineapple, drained
  • 3 medium bananas, sliced
  • 1 cup butter, softened, plus more for pan
  • 3 cups all-purpose flour, plus more for pan
  • 5 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole buttermilk
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract

Preparation

Prepare the pudding mix according to package directions.

Remove half the strawberries from the pint container and mash. Reserve 2 whole strawberries for garnish and slice the remaining whole strawberries. Toss together the strawberry slices with the mashed strawberries.

With a blender, whip together the heavy whipping cream and 2 tablespoons sugar until you get soft peaks. Set aside.

 

In a large trifle bowl, arrange half the pound cake pieces on the bottom. Place some of the strawberries around the edge of bowl on top of the pound cake pieces.

Spoon the prepared pudding over the pound cake pieces in the trifle bowl. Layer with pineapple, bananas, the remaining half of the pound cake pieces and the remaining strawberries. Top with the whipped cream. Garnish with the 2 reserved whole strawberries.

 

5-Flavor Pound Cake:

Preheat the oven to 325 degrees F. Grease and flour a 12 to 15-cup tube pan.

In a large bowl, beat the butter at medium speed with a mixer until creamy, about 2 minutes. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.

 

In a medium bowl, combine the flour, baking powder and salt. Gradually add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Stir in the extracts and zest. Pour the batter into the prepared pan. Bake until a long wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan, and cool completely on a wire rack.

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