Ingredients
1 box yellow cake mix
1 can cherry pie filling
1 (3 oz) package each, vanilla
1 and chocolate instant
1 pudding, prepared as pk
1 directs
1 can crushed pineapple (16 oz)
1 drained
2 bananas
1 (16 oz) container nondairy
1 whipped topping
1/2 cup chopped nuts
Directions
Bake cake according to package directions.
While cake is baking, prepare each flavor of pudding, let chill.
In a punch bowl (or you can use a trifle bowl), break the cake into
medium-sized pieces and spread half over bottom of bowl, top with
half of the cherry filling, a layer of each flavor pudding (reserving
half of each for the next layer), drained pineapple, bananas, whipped
topping and chopped nuts. Repeat with second layer of each, using
all remaining ingredients.
If desired, garnish with coconut, chopped nuts and cherries.
Refrigerate overnight.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 12 servings
Punch Bowl Cake (Tdn) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Drink; Punch
The History of Recipes
Food historians have proved the existance of recipes far back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Roman Empire a roman called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into appetizers, main course and dessert, something we still use today. He also informs us how the cooks of his times made use of many different spices, including some that we all recognise like basil, mint and dill. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an increase in recipe publications, most of which are kept safe in private collections. Over the following few hundred years, the upper classes strove to serve the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Punch Bowl Cake (Tdn) recipe.
