Punch Bowl Fruit Cake Recipe

Name: Punch Bowl Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow butter cake mix; 1 large pkg. vanilla instant pie filling; 3 c. milk; 1 can cherry pie filling; 1 can strawberry pie filling; 1 large can undrained pineapple; 1 large container Cool Whip; 1 small container Cool Whip; 1 large pkg. coconut; drained maraschino cherries

Servings: persons

1 yellow butter cake mix
1 large pkg. vanilla instant pie filling
3 c. milk
1 can cherry pie filling
1 can strawberry pie filling
1 large can undrained pineapple
1 large container Cool Whip
1 small container Cool Whip
1 large pkg. coconut
drained maraschino cherries

1
Cook cake mix.
2
Let cool.
3
Crumble cake in bottom of punch bowl.
4
Mix vanilla pie filling and milk.
5
Add cherry pie filling. Add strawberry pie filling to vanilla mixture.
6
Beat well and pour over cake.
7
Pur pineapple over this.
8
Spread Cool Whip.
9
Sprinkle with coconut.
10
Add cherries.
11
Sprinkle with pecans and chill.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 yellow butter cake mix, 1 large pkg. vanilla instant pie filling, 3 c. milk, 1 can cherry pie filling, and more.

Yes, Punch Bowl Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Punch Bowl Fruit Cake

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