Ingredients:
- punchbowl cake
- the recipe can be adapted to different tastes, replacing the cherries with other pie fillings such as blueberry or strawberry. 1 of the reasons why this cake is so practical for the holidays is because it can feed a big family; this recipe serves between 25 and 30 people. it is literally prepared in a punchbowl and is not sliced but spooned onto a serving dish.
Directions:
- 1 box yellow cake mix (Duncan Hines Butter mix is recommended)
- 1 large box vanilla instant pudding mix
- 1 large 20 ounce can cherry pie filling
- 1 large 20 ounce can crushed pineapple (drained)
- 1 large tub Cool Whip
- 1 cup chopped nuts (chopped for sprinkling)
- Bake cake as directed on package. Cool and crumble. Prepare pudding as directed.
- Place 1/2 cake crumbs in bottom of punchbowl.
- Layer 1/2 pudding over crumbs.
- Layer 1/2 pineapple next.
- Layer 1/2 Cool Whip next.
- Then layer 1/2 nuts.
- Repeat the second layer in the same order. Refrigerate several hours or over night before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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.
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