PUNCH BOWL CAKE
I tried this delicious cake just recently when a fellow co-worker brought it to a potluck we were having at work. Everyone raved over it and I made it at home to try it, using my favorite fruits and chopped pecans. I lightened the recipe using lite ingredients when I could, so this is the lightened version. * Note: You can use any kinds of fruit you happen to have on hand and any nuts of your choice (optional). ***FYI: Zaar doesn't want to seem to display the amt of strawberries but the recipe calls for 2 1/2 cups diced strawberries.
Provided by i_luv_chocolate
Categories Dessert
Time 49m
Yield 2 cakes, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 89.8, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 20.7, Carbohydrate 13.4, Fiber 0.8, Sugar 10.3, Protein 1.2
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