Chocolate-Orange Punch Bowl Cake

Health score
4%
Chocolate-Orange Punch Bowl Cake
245 min.
16
310kcal

Suggestions


Indulge in a delightful fusion of flavors with our Chocolate-Orange Punch Bowl Cake, a dessert that promises to be the star of any gathering! This luscious treat combines the rich, decadent taste of chocolate with the refreshing zest of orange, creating a harmonious balance that will tantalize your taste buds. Perfect for parties, family gatherings, or simply a sweet ending to your day, this cake is not only visually stunning but also incredibly easy to prepare.

Imagine layers of moist chocolate cake interspersed with creamy vanilla pudding and vibrant mandarin orange segments, all topped with a fluffy whipped topping. Each bite offers a burst of flavor that is both comforting and invigorating. The preparation is straightforward, making it an ideal choice for both novice bakers and seasoned chefs alike. With just a little time in the kitchen, you can create a dessert that looks as impressive as it tastes.

Whether you're celebrating a special occasion or just want to treat yourself and your loved ones, this Chocolate-Orange Punch Bowl Cake is sure to impress. Serve it chilled for a refreshing finish to your meal, and watch as your guests savor every last bite. Get ready to elevate your dessert game with this irresistible recipe!

Ingredients

  • box duncan hines devil's food cake 
  • cups milk 
  • teaspoons orange zest grated
  • boxes vanilla pudding instant (4-serving size each)
  • cup chocolate syrup 
  • 30 oz mandarin orange segents drained canned
  • oz non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  2. Make 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.
  3. Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
  4. Cut 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.
  5. 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.
  6. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
  7. Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

Nutrition Facts

Calories310kcal
Protein6.08%
Fat23.63%
Carbs70.29%

Properties

Glycemic Index
5
Glycemic Load
3.65
Inflammation Score
-5
Nutrition Score
7.9039130470027%

Flavonoids

Hesperetin
4.22mg
Naringenin
5.33mg

Nutrients percent of daily need

Calories:310.36kcal
15.52%
Fat:8.45g
12.99%
Saturated Fat:3.75g
23.42%
Carbohydrates:56.52g
18.84%
Net Carbohydrates:54.31g
19.75%
Sugar:41.08g
45.65%
Cholesterol:7.6mg
2.53%
Sodium:346.91mg
15.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.09mg
1.37%
Protein:4.89g
9.77%
Vitamin C:14.91mg
18.07%
Phosphorus:180.16mg
18.02%
Calcium:149.29mg
14.93%
Copper:0.23mg
11.57%
Vitamin B2:0.17mg
10.04%
Magnesium:39.68mg
9.92%
Iron:1.72mg
9.55%
Vitamin A:474.21IU
9.48%
Potassium:328.61mg
9.39%
Fiber:2.22g
8.87%
Manganese:0.16mg
7.8%
Vitamin B1:0.12mg
7.73%
Selenium:5.28µg
7.54%
Folate:26.2µg
6.55%
Vitamin B12:0.36µg
5.96%
Vitamin B6:0.09mg
4.7%
Vitamin D:0.67µg
4.47%
Zinc:0.66mg
4.39%
Vitamin B3:0.78mg
3.88%
Vitamin B5:0.38mg
3.84%
Vitamin E:0.51mg
3.42%
Vitamin K:1.76µg
1.67%