Punch Bowl Cake
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1 (4 3/4 oz.) box vanilla instant pudding
1 (21 oz.) can cherry pie filling
1 (21 oz.) can strawberry pie filling
1 (20 oz.) can crushed pineapple (drained)
1 (16 oz.) container Cool Whip
4 tbsp. finely chopped nuts
Save 3-4 cherries for garnishing
1 lg. punch bowl
Bake cake by package directions in two 8 or 9 inch round cake pans. Cool on cake rack. Prepare pudding by package directions and chill for 15 minutes.
To assemble cake, place one layer of cake in bottom of punch bowl. Spread with (1) 1/2 of prepared vanilla pudding, (2) 1/2 can cherry pie filling, (3) 1/2 can crushed pineapple, (4) 1/2 can strawberry pie filling. Place second layer cake in bowl, and repeat steps 1-4. Top with Cool Whip. Garnish with nuts and cherries and refrigerate.