PUNCH BOWL CAKE
Serves: 12-15.
 
Ingredients
  • 1 box yellow or white cake mix
  • 1 lg. can crushed pineapple, with juice
  • 2 sm. pkgs. vanilla instant pudding
  • 1 can strawberry or cherry pie filling
  • 16 oz. Cool Whip
  • 1 c. pecans, chopped
Instructions
  1. Make cake according to directions on box. Bake in two layers; cool. Mix pudding according to directions. Crumble one layer of cake in bottom of punch bowl. Spread with ½ pudding, ½ pineapple, ½ pie filling, ½ Cool Whip and ½ of pecans. Repeat with other half of ingredients, ending with pecans. Refrigerate until ready to serve.
Notes
Eugene Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/punch-bowl-cake/