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| PUNCH BOWL CAKE | |
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1 box yellow cake mix 2 (21 oz.) cans cherry pie filling 2 (8 oz.) cans crushed pineapple, drained 1 (16 oz.) Cool Whip 2 (5 5/8 oz.) boxes vanilla instant pudding mix 1 c. chopped pecans Lg. punch bowl. Bake cake as directed on box in 9 x 13 inch pan. Let cool. FIRST LAYER: 1. Crumble 1/2 the cake into small pieces, place in bottom of punch bowl. 2. Mix pudding using 5 cups milk. Pour 1/2 over cake. 3. Add 1 can cherries. Smooth over pudding. 4. Add 1 can crushed pineapple, drained. 5. Add 1/2 the Cool Whip. 6. Sprinkle on 1/2 of the pecans. SECOND LAYER: Repeat first 6 steps. Serves 16 to 20. | |
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recipe reviews #4709
Keke says:
I make punch bowl cakes all the time and would just like to add that with mine, I use a butter recipe cake mix and then my layers include crushed pineapples, sliced strawberries, cool whip and pecans. Depending on who I am making it for, I may add sliced bananas. It's very good!
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