Ingredientsservings 376 cals
- 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.
Per Serving: 376 calories; 14.6 g fat; 60.4 g carbohydrates; 2.6 g protein; < 1 mg cholesterol; 461 mg sodium. Full nutrition
ReviewsRead all reviews 15
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.
Great receipe! I have used it for Christmas gatherings and for carry-ins at work! They loved it! Easy to make also.
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' s...
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
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!
I made this with a white cake, pistachio pudding, crushed pineapple and cool whip. Delish!
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.