Triple Berry Punch Bowl Cake

By carvalhohm2

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)

Details

Adapted from thekitchenismyplayground.com

Preparation

Step 1

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.