Punch Bowl Cake

1. 1

   Bake cake as directed on box.

2. 2

   Pour batter into a 9 x 13-inch pan or 2 layer pans sprayed with nonstick spray.

3. 3

   When cake is done, break half into punch bowl.

4. 4

   Make pudding mix with milk; pour half of it over broken cake.

5. 5

   Add pie filling, pineapple and half the bananas.

6. 6

   Mix whipped topping and nuts; put half of this over the bananas.

7. 7

   Repeat layers, ending with topping-nut mixture. Decorate with cherries on top.

8. 8

   Refrigerate at least 4 hours. This amount amply serves 25 people.

9. 9

   For smaller amount, halve the recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.