Post by Kathy on Dec 19, 2016 14:41:10 GMT
Punch Bowl Cake
I made this for a work party and it is delicious! I only work with 10 people and this feeds many more so I made it in a trifle bowl and had 3 smaller layers! For the fruit, I did first layer cherries, then pineapple, and the final layer was cherry! Oh so good!
RECIPE BACKSTORY: Eula Stitcher found this recipe in the Carrollton newspaper, the Times-Georgian, about twenty-five years ago in an article for holiday recipes and she decided to give it a try. She liked nuts and pineapple and enjoyed trying new recipes. This punch bowl cake has now become a tradition in her family, and she always makes it for Thanksgiving and Christmas. It has become so popular among those she knows, that friends and family have asked for the recipe and they are now making it for their families. The recipe can be adapted to different tastes, replacing the cherries with other pie fillings such as blueberry or strawberry. One of the reasons why this cake is so practical for the holidays is because it can feed a big family; this recipe serves between 25 and 30 people. It is literally prepared in a punch bowl and is not sliced but spooned onto a serving dish.
Source: hollymcdonoughga (Bakespace)
1 box yellow cake mix (Duncan Hines Butter mix is recommended)
1 (5 ounce) box instant vanilla pudding mix
1 (20 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple (drained)
1 (12 ounce) tub Cool Whip
1 cup chopped nuts (chopped for sprinkling)
Bake cake as directed on package. Cool and cut into chunks. Prepare pudding as directed.
Place 1/2 cake chunks in bottom of punch bowl.
Layer 1/2 pudding over crumbs.
Layer 1/2 of cherries.
Layer 1/2 pineapple next.
Layer 1/2 Cool Whip next.
Then layer 1/2 nuts.
Repeat the second layer using pineapple first and making cherries your final layer.
Refrigerate several hours or over night before serving.
