Punch bowl cake
MAKES 25 SERVINGS
1 (18.25-ounce) box yellow cake mix (plus ingredients needed to prepare cake mix)
2 (3.4-ounce) boxes instant vanilla pudding (plus ingredients needed to prepare pudding), divided
1 (21-ounce) can blueberry pie filling, divided
1 (29-ounce) can sliced peaches, drained and chopped, divided
1 (15-ounce) can crushed pineapple, drained, divided
2 (15-ounce) packages frozen strawberries in syrup, thawed, drained, divided
2 (12-ounce) containers frozen whipped topping, thawed, divided
1 cup chopped pecans, divided
Prepare cake mix, according to package directions, in two, 9-inch round cake pans. Cool and set aside.
Prepare pudding, according to package directions, and refrigerate and reserve.
Crumble
one of the cake layers into a punch bowl or large mixing bowl. Spread
half of the reserved pudding on crumbled cake. Top with half of the
blueberry pie filling, half of the canned peaches, half of the
pineapple and half of the strawberries. Top with half of the frozen
whipped topping, spreading to cover surface and sprinkle half of the
pecans over top.
Repeat
layers, beginning with the remaining cake round and ending with chopped
pecans. If desired, garnish top with fresh strawberries or peach
slices. Refrigerate overnight before serving.
Nutrition facts per 3/4 cup serving: 193 calories, 8 g fat, 2 g saturated fat, 11 mg cholesterol, 29 g carbohydrates, 1 g protein, 230 mg sodium, 0 g fiber
Lori Roberts, Virginia Beach, Va.
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