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Michelle's Punch Bowl Cake Recipe

Recipe by: 106a802496d678ba

"This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Prepare 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.
  • 2Crumble 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.
Ingredients
  • 12 servings
  • 376 cals
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (20 ounce) can crushed pineapple, drained
Nutrition

Amount per serving ( 5 total)

  • Calories:
    376
    19%
  • Fat:
    14.6
    22%
  • Carbs:
    60.4
    19%
  • Protein:
    2.6
    5%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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