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| 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 :
- 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
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- 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.
Notes :
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