Michelle's Punch Bowl Cake13 Reviews
“This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.” - by Michelle Sullivan
Original recipe yields 12 servings
- Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
Amount Per Serving (12 total)
- 376 cal
- 14.6 g
- 60.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"Unique and delicious cake! I made a punch bowl cake with chocolate cake (box mix), chocolate pudding and whipped cream. It was delicious and super easy...." See more"
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