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Ingredients
| yellow cake mix: 1 18.25oz package |
| frozen whipped topping: 1 16oz package (thawed) |
| dry vanilla pudding mix: 1 5oz package |
| crushed pineapple: 1 20oz can (drained) |
Michelle's Punch Bowl Cake
Credit: AllRecipes
User rating:
"This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.