Punch Bowl Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 49mins
SERVES: 16-24
YIELD: 2 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
  • diced strawberry
  • 4
    bananas, sliced
  • 2
    (1 ounce) boxes jello fat-free sugar-free vanilla pudding
  • 1
    (16 ounce) container Cool Whip Lite
  • 12
    cup chopped pecans (for topping, and or layering in cake) (optional)
Advertisement

DIRECTIONS

  • Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
  • Mix up both packages of pudding according to box directions, let set up in fridge.
  • Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
  • Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
  • Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
  • Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
  • Use only half of total ingredients for this cake.
  • Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
  • Enjoy!
Advertisement