Blueberry Punch Bowl Cake

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package butter cake mix with pudding
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    (21 ounce) cans blueberry pie filling
  • 1
    (20 ounce) can crushed pineapple, undrained, divided
  • 1
    (12 ounce) container Cool Whip, thawed, divided
  • 12
    cup chopped nuts, divided
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DIRECTIONS

  • Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
  • Prepare pudding mix according to package directions; store in refrigerator.
  • To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
  • Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
  • Repeat layers.
  • Store in the refrigerator.
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