Amazingly delicious {and pretty} Triple Berry Punch Bowl Cake, is all decked out in red, white, and blue.
Ever since making a Southern Strawberry-Coconut Punch Bowl Cake a month or so ago, I have been enamored with this easy, scrumptiously delicious no-bake dessert. I just had to create another punch bowl cake. So today I bring you Triple Berry Punch Bowl Cake ~ all decked out in beautiful red, white, and blue! And. Oh. My. Good. Gravy. ... Is this stuff ever good.
When I put this Triple Berry Punch Bowl Cake together, I had a pretty good hunch it would be good ... but I didn't know it would be sooooooo good. Both my hubby and I loved the Strawberry-Coconut Punch Bowl Cake I had made before. And this triple berry version blew the strawberry-coconut one away. Seriously. It's that good.
And it doesn't hurt, ya know, that it's a beautiful red, white, and blue dessert ... just in time for upcoming 4th of July festivities.
So if you're looking for a gorgeous-&-tasty 4th of July dessert, look no further. This punch bowl cake's definitely got you covered.
All you need to do to create this punch bowl cake is to layer fresh berries with an angel food cake-whipped topping mixture ... and then let it set in the refrigerator overnight to get all friendly. {And believe me ... letting this set in the refrigerator overnight is indeed the hardest part of making this dessert.}
Grab a spoon, dig in ... and get ready to not only dazzle your eyes, but your tastes buds as well.
Ingredients
- 1 angel food cake (14 oz. store-bought or bake your own)
- 1 (16 oz.) container sour cream
- 1 (8 oz.) container Cool Whip non-dairy whipped topping
- 1 (5 1/2 oz.) can evaporated milk
- 3/4 c. powdered (confectioners) sugar
- 1 1/2 c. thinly sliced fresh strawberries
- 1 1/2 c. fresh blueberries
- 1 c. fresh raspberries
- 3 T. chopped pecans (optional)
Directions
- Set a aside a few berries to use as garnish for the top of the cake.
- In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well. Draw an 'x' across the top of the bowl of cake mixture by dragging a spoon across the mixture, roughly dividing it into fourths (you'll use 1/4 of the cake mixture for each layer of the punch bowl cake).
- Place 1/4 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer evenly with the sliced strawberries.
- Spread 1/4 of the cake mixture on top of the strawberries. Sprinkle the cake evenly with the fresh blueberries.
- Spread 1/4 of the cake mixture on top of the blueberries. Sprinkle the cake evenly with the fresh raspberries.
- Top the layer of raspberries with the remaining 1/4 of the cake mixture. Sprinkle with the chopped pecans and garnish with reserved berries, if desired.
- Cover with plastic wrap and refrigerate over night.
Enjoy!
Your cake looks BEAUTIFUL and delicious!!! What a great dessert for summertime!!! It looks spectacular! :)
ReplyDeleteThank you so much, Maria. My hubby says it makes a great summertime breakfast, too! :-)
DeleteYour cake looks so delicious~ Perfect summertime dessert~Lynn @ Turnips 2 Tangerines
ReplyDeleteThank you, Lynn!
DeleteFoodies don't eat cool whip because it id definitely not cool!
DeleteIt looks yummy and what a delightful and delicious way to celebrate the 4th of July!
ReplyDeleteThank you for sharing.
What a delicious dessert! Marvellous :)
ReplyDeleteYummm! This looks so good! I make something similar with some angel food cake, cool whip (low fat), strawberries or strawberry jam, and I have these beautiful crunchy sugary caramel bits that I just put on top. I mix it up, and store in the fridge so it's nice and cold and it's SUPER popular at potlucks.
ReplyDeleteI never though to make it as a trifle but that is a good idea =)
Gorgeous!! Putting this on my summer dessert must-bake list for sure!
ReplyDeleteOh yum! This looks fabulous - and the red, white and blue will be perfect for our July 4th BBQ!
ReplyDeleteWhat a beautiful and fun dessert! :) Very patriotic, too! :) I followed you here from the Stone Gable link party, by the way! Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-16-dozen-delicious-desserts.html
ReplyDeleteThis is absolutely gorgeous Tracey! This would be absolutely perfect for the 4th of July - yum!
ReplyDeleteStill in love Tracey and featuring tonight!
ReplyDeleteWanted you to know I'm featuring this gorgeous dish as my personal favorite at Weekend Potluck. Please come on over and snag your Featured Button. Thanks so much for sharing with us. http://www.thebetterbaker.blogspot.com/2013/06/homemade-starbucks-caramel-frappuccino.html
ReplyDeleteWow!! What a gorgeous cake! This would even make a non-baker like me look good! What do you think of substituting angel food with pound cake or a regular white cake? Husband is not an angel food cake fan. I just subscribed to your blog. Thanks. Judy M.
ReplyDeleteThank you, and welcome, Judy! I think substituting pound cake or regular white cake would work just fine. If using pound cake, you may just want to use a little less cake since it's more dense and will most likely absorb a bit more of the moisture. Enjoy!
DeleteYour deserts look wonderful, I would love to have you stop by and share on the Oh My Heartsie Girls ww this week!!!
ReplyDeleteHope you enjoy your day!!
Karren
Oh my Heartsie Girl
This is so beautiful I don't think I could eat it! Nah, it's got to be just as delicious :) Thank you for sharing on Weekend Bites
ReplyDeleteLove the punch bowl cake idea!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
ReplyDelete