Punch Bowl Cake (Tdn)
Yield
12 servingsPrep
20 minCook
40 minReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | can |
cherry pie filling
|
|
| 3 | ounces |
instant pudding mix, chocolate
prepared as directed |
|
| 3 | ounces |
instant pudding mix, vanilla
prepared as directed |
|
| 16 | ounces |
pineapple
crushed, drained |
|
| 2 | each |
bananas
|
|
| 16 | ounces |
whipped topping, prepared
non-dairy |
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | can |
cherry pie filling
|
|
| 86.7 | ml/g |
instant pudding mix, chocolate
prepared as directed |
|
| 86.7 | ml/g |
instant pudding mix, vanilla
prepared as directed |
|
| 462.4 | ml/g |
pineapple
crushed, drained |
|
| 2 | each |
bananas
|
|
| 462.4 | ml/g |
whipped topping, prepared
non-dairy |
|
| 118 | ml |
nuts
chopped |
|
Directions
Bake cake according to package directions.
While cake is baking, prepare each flavor of pudding, let chill.
In a punch bowl (or you can use a trifle bowl), break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding (reserving half of each for the next layer), drained pineapple, bananas, whipped topping and chopped nuts.
Repeat with second layer of each, using all remaining ingredients.
If desired, garnish with coconut, chopped nuts and cherries.
Refrigerate overnight.
