Punch Bowl Cake

1. 1

   Bake cake by regular directions in 2 layers.

2. 2

   Cool and cut into 1-inch squares.

3. 3

   Dump 1 layer of cut up cake in bottom of 1 (5-quart) punch bowl.

4. 4

   Spread 1 can of cherry pie filling on top of cake.

5. 5

   Spread 1 can of crushed pineapple on top of cherry pie filling.

6. 6

   Spread 1 package pudding (mixed according to directions) on top of pineapple.

7. 7

   Spread 1 tub of Cool Whip on top of pudding. Repeat preceding directions.

8. 8

   Sprinkle top layer with coconut. Decorate with nuts and maraschino cherries (optional).

9. 9

   Makes 25 servings (320 calories per serving).

10. 10

    Can be halved by using half of ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.