Blueberry Punch Bowl Cake Recipe

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Blueberry Punch Bowl Cake
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Ingredients
9
Count
Nutrition
145
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
  2. Prepare pudding mix according to package directions; store in refrigerator.
  3. To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
  4. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
  5. Repeat layers.
  6. Store in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.55 Kcal (605 kJ)
Calories from fat 114.44 Kcal
% Daily Value*
Total Fat 12.72g 20%
Cholesterol 48.76mg 16%
Sodium 69.27mg 3%
Potassium 59.44mg 1%
Total Carbs 6.25g 2%
Sugars 2.75g 11%
Dietary Fiber 0.27g 1%
Protein 2.57g 5%
Vitamin C 0.3mg 1%
Iron 0.6mg 3%
Calcium 13.1mg 1%
Amount Per 100 g
Calories 229.21 Kcal (960 kJ)
Calories from fat 181.47 Kcal
% Daily Value*
Total Fat 20.16g 20%
Cholesterol 77.33mg 16%
Sodium 109.85mg 3%
Potassium 94.26mg 1%
Total Carbs 9.91g 2%
Sugars 4.37g 11%
Dietary Fiber 0.43g 1%
Protein 4.08g 5%
Vitamin C 0.5mg 1%
Iron 1mg 3%
Calcium 20.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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