Southern Strawberry Pineapple Punch Bowl Cake
How to make Southern Strawberry Pineapple Punch Bowl Cake
1 butter 2 layers
Cake mix (prepared as directed on box and cooled completely*)
20 oz crushed pineapple (drained)
2 packages instant pudding** (prepared as directed)
16 ounces whipped topping
20 ounce can cherry pie filling
In the bottom of a glazed bowl, sprinkle half of the cake cubes. Make sure the cubes spill over the sides of the trifle bowl.
Scatter half of the drained pineapple over the cake cubes. Again, look at the sides of the bowl.
ake sure there is a real layer of pineapple on the sides of the bowl.
Spread half of the pudding over the pineapple layer.
Then spread half of the whipped cream over the pineapple layer.
Spread half of the cherry pie filling over the whipped cream layer.
Repeat all the layers starting with the rest of the cake cubes checking the sides of the bowl for pretty layers.
Before serving, chill the punch punch bowl for at least an hour.