A co-worker gave this recipe to me in the mid- to late 90’s. She’d brought the cake to work for a potluck, and everyone loved it! From that day forward, whenever we had a potluck, either she or another person brought a punch bowl cake. I began making it for functions with my family and friends. They loved it, too. I hope you all enjoy it as well!
INGREDIENTS
- 1 box yellow cake mix (plus ingredients needed for cake)
- 2 small boxes instant vanilla pudding (plus milk to make pudding) *
- 1 21 oz. can cherry pie filling**
- 1 20 oz. can crushed pineapple, drained
- 1 16 oz. Cool Whip
INSTRUCTIONS
Make the instant pudding and place in the refrigerator until ready to assemble the punch bowl cake. Bake the yellow cake mix, according to box instructions, in a 13 x 9 inch cake pan. When the cake has cooled, crumble half of the cake in the bottom of the punch bowl.
Layer the punch bowl in the following order:
- Cake, 1/2 cake
- Cherry pie filling, 1/2 can
- Crushed pineapple, 1/2 can
- Cool Whip, 1/2 container
Repeat layering, ending with Cool Whip. Chill at least 8 hours.
*You may substitute the pudding flavor, if desired. I’ve used chocolate pudding with cherry or strawberry pie filling. Both combinations were delicious.
**You may use strawberry pie filling instead. If you want a lot of fruit, use 2 cans of pie filling. The strawberry pie filling doesn’t contain as much fruit as the cherry pie filling.
