Ingredients for Punch Bowl Cake
- Reduced Sugar Yellow Cake Mix
- Strawberry
- 2 ripe bananas, sliced
- Fat Free Sugar Free Vanilla Pudding
- Cool Whip Lite
- Pecans
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How to Make Punch Bowl Cake
- Bake two 8-inch round cakes according to the box instructions. Let cool completely.
- Prepare both packages of instant pudding according to package directions. Refrigerate until set.
- Drain 1 (20 ounce) can of crushed pineapple. In a large bowl, combine the pineapple, 2 1/2 cups diced strawberries, and 2 ripe bananas, sliced.
- Carefully remove one cake layer from its pan. Loosen the edges with a knife to release it. Cut the cake into 1-inch cubes.
- Layer half of the cake cubes in the bottom of a large punch bowl or trifle dish.
- Top with half of the pudding, half of the fruit mixture, half of the whipped topping (1 (8 ounce) container), and half of the desired nuts (optional, about 1/2 cup chopped pecans).
- Repeat layers: cake cubes, pudding, fruit mixture, whipped topping, and nuts.
- Repeat steps 4-7 with the second cake layer and remaining ingredients in a second punch bowl or trifle dish.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Enjoy your stunning and delicious Punch Bowl Cake!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
16g
Carbs
4g
