Steps to Make Paula Deen Strawberry Punch Bowl Cake

Michelle's Punch Bowl Cake

Spoon the prepared pudding over the pound cake pieces in the trifle bowl.

Recipe Summary Michelle's Punch Bowl Cake

This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.

Ingredients | Paula Deen Strawberry Punch Bowl Cake

1 (18.25 ounce) package yellow cake mix

1 (16 ounce) package frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (20 ounce) can crushed pineapple, drained

Directions

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.

Info | Paula Deen Strawberry Punch Bowl Cake

Servings: 12 Yield: 12 servings

TAG : Michelle's Punch Bowl Cake

Desserts, Cakes, Cake Mix Cake Recipes, Yellow Cake,

Images of Paula Deen Strawberry Punch Bowl Cake

Paula Deen Strawberry Punch Bowl Cake / In a large bowl, beat cake mix, eggs, 1¼ cups water, oil, zest, and extract with a mixer at medium speed until thick and smooth, 2 to 3 minutes, stopping to scrape bowl.