Cherry Pineapple Punch Bowl Cake


  • 1 box yellow cake mix (prepared according to package directions)
  • 5.1 ounces vanilla instant pudding (1 large box, prepared according to package directions)
  • 3.4 ounces vanilla instant pudding (1 small box, prepared according to package directions)
  • 40 ounces crushed pineapple (drained) (2 cans)
  • 42 ounces cherry pie filling (2 cans, 21 ounces each)
  • 16 ounces Cool Whip
  • ½ cup chopped pecans


  • Bake the cake according to box directions.
  • Make the pudding (both large and small boxes) according to box directions.
  • Drain the pineapple well.
  • In a punchbowl or large trifle dish*, crumble half of the cake into the bottom.
  • Spread half of the pudding over the cake.
  • Spread half of the pineapple over the pudding.
  • Spread one can of cherry pie filling over the pineapple.
  • Spread half of the Cool Whip over the cherry pie filling.
  • Repeat the layers.
  • Sprinkle the top with chopped pecans.
  • Cover and refrigerate until serving.

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