Punch Bowl Cake
Punch Bowl Cake is an moderately easy drink you can prepare in about 1 hour 32 minutes. Made with duncan hines deluxe yellow cake mix, (21 oz.) cans cherry pie filling, (15 oz.) cans crushed pineapple, drained, (3 1/2 oz.) pkg. instant french vanilla jell-o pudding and (8 oz.) tubs extra creamy cool whip, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Bake cake by regular directions in 2 layers.
Cool and cut into 1-inch squares.
Dump 1 layer of cut up cake in bottom of 1 (5-quart) punch bowl.
Spread 1 can of cherry pie filling on top of cake.
Spread 1 can of crushed pineapple on top of cherry pie filling.
Spread 1 package pudding (mixed according to directions) on top of pineapple.
Spread 1 tub of Cool Whip on top of pudding. Repeat preceding directions.
Sprinkle top layer with coconut. Decorate with nuts and maraschino cherries (optional).
Makes 25 servings (320 calories per serving).
Can be halved by using half of ingredients.
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