Michelle's Punch Bowl Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Michelle's Punch Bowl Cake Recipe). This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.

Brief

Servings: 12

Yield: 12 servings

Michelle's Punch Bowl Cake Recipe

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

Dessert

Directions

Step 1

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.

Step 2

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.

Nutritional Information

Michelle's Punch Bowl Cake Recipe

Servings Per Recipe:12

Calories: 375.8

% Daily Value *

Protein: 2.6g 5%

Carbohydrates: 60.4g 20%

Dietary Fiber: 0.9g 3%

Sugars: 42.8g

Fat: 14.6g 22%

Saturated Fat: 8.9g 45%

Cholesterol: 0.9mg

Vitamin A Iu: 71.6IU 1%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.1mg 4%

Vitamin C: 4.6mg 8%

Folate: 47.1mcg 12%

Calcium: 68.3mg 7%

Iron: 0.8mg 5%

Magnesium: 11.7mg 4%

Potassium: 100.4mg 3%

Sodium: 461mg 18%

Thiamin: 0.1mg 13%

Calories From Fat: 131

*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.

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