Punch Bowl Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | Cans |
instant pudding mix, vanilla
|
*
|
| 2 | Cans |
pineapple
crushed |
*
|
| 6 | each |
bananas
|
|
| 2 | small boxes |
strawberries, sweetened, frozen
|
* |
| 16 | ounces |
whipped topping, prepared
|
|
| 1 | x |
nut topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 2 | Cans |
instant pudding mix, vanilla
|
*
|
| 2 | Cans |
pineapple
crushed |
*
|
| 6 | each |
bananas
|
|
| 2 | small boxes |
strawberries, sweetened, frozen
|
* |
| 462.4 | ml/g |
whipped topping, prepared
|
|
| 1 | x |
nut topping
|
* |
Directions
Bake cake according to package directions in 2 round pans (8 x9-inch).
Put one layer in bottom of punch bowl.
Put 1 can vanilla pudding on top.
Drain 1 can pineapple (reserve juice).
Slice 3 bananas and dip in pineapple (reserve juice).
Slice 3 bananas and dip in pineapple juice; place bananas on top of pudding.
Put drained pineapple on top of bananas.
Put second cake layer in next.
Repeat with pudding, bananas and pineapple.
Place 2 containers of sliced sweetened strawberries (thawed) on next.
Top with Cool Whip and nut topping.
