Punch Bowl Cake

1. 1

   Bake cake as directed in 9 x 13-inch pan; cool cake.

2. 2

   Crumble 1/2 of cake in punch bowl.

3. 3

   Mix pudding with milk, as directed on box.

4. 4

   Spread 1/2 pudding on crumbled cake in bowl.

5. 5

   Drain pineapple and put 1/2 pineapple over mixture in bowl.

6. 6

   Spread 1 bag glaze on pineapple, begin with outside edge (needs to be touching sides of bowl to look pretty from outside).

7. 7

   Next layer, spread 1 cup Cool Whip.

8. 8

   Repeat layers beginning with cake.

9. 9

   Last layer, use rest of Cool Whip.

10. 10

    Sprinkle with nuts and maraschino cherries, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.