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Michelle's Punch Bowl Cake

Read Reviews (13)

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

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

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

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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.

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Reviews More Reviews

Nov 17, 2007

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.

—Goldenlocks

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Nov 28, 2007

Very good! I added strawberries.

—BLHESSED

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14 Ratings

Dec 13, 2003

Great receipe! I have used it for Christmas gatherings and for carry-ins at work! They loved it! Easy to make also.

—CCHATTMAN

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Dec 07, 2009

light and delicious. exactly what i wanted. i added strawberries. And, I made a mistake and got cook n' serve vanilla pudding. And not enough.. so i had to end up with one layer of the cook n' serve pudding, and one layer of the vanilla instant pudding that my mom had already that was past its "best used by" date. it was still delicious and no one died. :-D

—Dani

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Mar 09, 2009

This recipe was delicious! Thanks so much. Instead of making cake mix.. I used Sara lee's sliced pound cake, just a little short cut! Excellent for parties

—tlpodu11

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Jul 08, 2007

This is so yummy! I added a 21 oz can of cherry pie filling and it was a very refreshing summer dessert. Will definitely make again!

—LISA

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Apr 19, 2010

I made this with a white cake, pistachio pudding, crushed pineapple and cool whip. Delish!

—Pat Fitzgerald

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Jun 30, 2009

this is a delicious recipe, it is always gone by the end of the cookout. I add a can of cream of coconut to the vanilla pudding for an extra taste.

—samantha

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Nutrition

Calories
376 kcal
19%

Carbohydrates
60.4 g
19%

Cholesterol
< 1 mg
< 1%

Fat
14.6 g
22%

Fiber
0.9 g
3%

Protein
2.6 g
5%

Sodium
461 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Michelle's Punch Bowl Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 376
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 8.9g 44 %
Cholesterol < 1mg < 1 %
Sodium 461mg 18 %
Potassium 100mg 3 %
Total Carbohydrates 60.4g 19 %
Dietary Fiber 0.9g 3 %
Protein 2.6g 5 %
Sugars 42.8g
Vitamin A 1 %
Vitamin C 8 %
Calcium 9 %
Iron 8 %
Thiamin 13 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 4 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.