Looking for a crowd-size dessert your friends with love? Chocolate cake, pudding and whipped cream in a bowl is hard for anyone to resist!
Chocolate-Orange Punch Bowl Cake
- Prep Time 25 min
- Total 4 hr 5 min
- Servings 16
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- Water, vegetable oil and eggs as called for on cake mix box
- 4 cups milk
- 4 teaspoons grated orange peel
- 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
- 1 cup chocolate-flavor syrup
- 2 cans (15 oz each) mandarin orange segments, drained
- 1 container (8 oz) frozen whipped topping, thawed
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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Step2Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
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Step3Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
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Step4Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
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Step5Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.
Nutrition
Nutrition Facts are not available for this recipe
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