Punch Bowl Cake

1. 1

   Bake cake in 13 x 9-inch pan acccording to package directions.

2. 2

   Cool.

3. 3

   Cut into 1-inch squares.

4. 4

   Mix instant pie filling as directed.

5. 5

   Set aside.

6. 6

   Using large punch bowl begin layering with layer of cake squares; top with cherry pie filling, whipped topping, pineapple, instant vanilla pie filling, nuts and cherries.

7. 7

   Chill in refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.