Amazingly delicious {and pretty} Triple Berry Punch Bowl Cake, is all decked out inwards red, white, as well as blue.
Ever since making a Southern Strawberry-Coconut Punch Bowl Cake a calendar month or thus ago, I select been enamored amongst this easy, scrumptiously delicious no-bake dessert. I simply had to do or thus other punch bowl cake. So today I select y'all Triple Berry Punch Bowl Cake all decked out inwards beautiful red, white, as well as blue! And. Oh. My. Good. Gravy. ... Is this materials always good.
When I position this Triple Berry Punch Bowl Cake together, I had a pretty practiced hunch it would live practiced ... but I didn't know it would live sooooooo good. Both my married adult man as well as I loved the Strawberry-Coconut Punch Bowl Cake I had made before. And this triple berry version blew the strawberry-coconut i away. Seriously. It's that good.
And it doesn't hurt, ya know, that it's a beautiful red, white, as well as blueish dessert ... simply inwards fourth dimension for upcoming 4th of July festivities.
So if you're looking for a gorgeous-&-tasty 4th of July dessert, await no further. This punch bowl cake's definitely got y'all covered.
All y'all request to do to do this punch bowl cake is to layer fresh berries amongst an angel nutrient cake-whipped topping mixture ... as well as and thus allow it laid inwards the fridge overnight to larn all friendly. {And believe me ... letting this laid inwards the fridge overnight is indeed the hardest business office of making this dessert.}
Grab a spoon, dig inwards ... as well as larn railroad train to non alone dazzle your eyes, but your tastes buds every bit well.
Ingredients
- 1 angel nutrient 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 move every bit garnish for the overstep of the cake.
- In a large bowl, combine the sour cream, whipped topping, evaporated milk, as well as powdered sugar; stir until good combined as well as smooth. Using a serrated breadstuff knife or your fingers, cutting or tear the angel nutrient cake into small-scale pieces. Add cake pieces to the sour cream mixture as well as mix well. Draw an 'x' across the overstep of the bowl of cake mixture past times dragging a spoon across the mixture, roughly dividing it into fourths (you'll move 1/4 of the cake mixture for each layer of the punch bowl cake).
- Place 1/4 of the cake mixture inwards the bottom of a drinking glass punch bowl or other large drinking glass bowl. Top the cake layer evenly amongst the sliced strawberries.
- Spread 1/4 of the cake mixture on overstep of the strawberries. Sprinkle the cake evenly amongst the fresh blueberries.
- Spread 1/4 of the cake mixture on overstep of the blueberries. Sprinkle the cake evenly amongst the fresh raspberries.
- Top the layer of raspberries amongst the remaining 1/4 of the cake mixture. Sprinkle amongst the chopped pecans as well as garnish amongst reserved berries, if desired.
- Cover amongst plastic wind as well as refrigerate over night.
Enjoy!
