Prepare yellow cake mix as directed on package.
Bake the yellow cake mix as instructed on box.<
ottom of the punch bowl, assemble a layer of cubed cake pieces, a
Mix and make yellow cake mix as per instructions on box. Cook in two round cake pans.
Crumble 1 cake and put it in the bottom of punch bowl.
Make vanilla pudding and put 1/2 of it on top of crumbled cake.
Put 1/2 of crushed
pineapple with juice on top of pudding.
Add 1/2 of the cherry pie filling on top of pineapple.
Start over with next cake crumbled on top of pineapple, and repeat steps as before layering the rest of the ingredients.
Top with cool whip.
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
Bake cake according to directions on box.
Make vanilla pudding or pie
filling.
Crumble 1/2 of baked cake in bottom of punch bowl, then add 1/2 of vanilla pudding or pie filling.
Slice 1/2 of the bananas and place on top of pudding.
Next, add 1/2 of crushed pineapple on top of bananas.
Then put 1/2 of strawberry or cherry pie filling on top of pineapple.
Top with Cool Whip and repeat process.
Place cherries and nuts on top for Christmas.
Cook cake per box directions and cut into 1-inch cubes. Prepare pudding per box directions.
Layer half of ingredients in punch bowl: cake, pudding, pineapple, pie filling and Cool Whip, and then repeat.
Top with fresh fruit, if desired.
Then refrigerate.
Make cake according to directions on box.
Cool and cut into little squares.
Mix pudding with milk.
Layer in punch bowl: cake, pudding, Cool Whip and crushed Heath bars; repeat.
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
irected on box.
Divide cake in half.
Break 1
box, using two round cake pans with removable bottoms. Set
Bake cake as directed on package.
Break cake in small pieces and put half in a punch bowl.
Pour pineapple over cake.
Fix pudding mix as directed on box and put half of it in the punch bowl and top with half of the Cool Whip.
Put remaining cake in the bowl; cover with pie filling, then pudding mix and cover with remaining Cool Whip.
Refrigerate.
Mix up cake in sheet pan.
After cake cools, cut in half. Crumble half of cake in bottom of punch bowl.
Divide ingredients in half and layer over cake.
Add second half of cake, crumbled. Repeat second half of ingredients.
Top with last half of Cool Whip.
Sprinkle with nuts or coconut and whole cherries if desired.
To layer ingredients in punch bowl:
Cool cake and slice in chunks.
Put 1/4 of cake in bottom of punch bowl.
Pour 1/2 of one box prepared pudding over cake.
Layer 1/2 bananas on top.
Repeat as before.
Add cherry pie filling next.
Top with another 1/4 of cake.
Pour 1/2 of second box of prepared pudding over cake.
Top with 1/2 of crushed pineapple and repeat.
Put strawberries over all and in center of cake topped with whipped topping.
Great for Christmas or holidays.
Make cake layers, cool completely.
Prepare
Prepare cake mix as directed on package.
Let cool.
Crumble half of cake in the bottom of a punch bowl.
Mix pineapple, pie filling and pecans.
Pour half mixture over cake in punch bowl. Prepare pudding mix as directed on package.
Pour half of pudding over pineapple mixture in punch bowl.
Repeat layering.
Top with Cool Whip, nuts and coconut.
Prepare cake mix according to the directions.
Slice strawberries and bananas.
Prepare instant pudding as directed on package.
Layer in punch bowl as follows:
put half of strawberries in bowl and a layer of cake.
Punch holes in layer of cake.
Add half the bananas and half the pudding.
Put layer of cake.
Add all the pineapple and juice, half the strawberries, half the bananas and the balance of pudding.
Refrigerate overnight.
Top with whipped topping, coconut and pecans.
Bake cake as directed in 9 x 13-inch pan; cool cake.
Crumble 1/2 of cake in punch bowl.
Mix pudding with milk, as directed on box.
Spread 1/2 pudding on crumbled cake in bowl.
Drain pineapple and put 1/2 pineapple over mixture in bowl.
Spread 1 bag glaze on pineapple, begin with outside edge (needs to be touching sides of bowl to look pretty from outside).
Next layer, spread 1 cup Cool Whip.
Repeat layers beginning with cake.
Last layer, use rest of Cool Whip.
Sprinkle with nuts and maraschino cherries, as desired.
Mix cake as directed on box and bake.
Place 1 cake layer in the bottom of the punch bowl.
Prepare instant pudding.
Use half on the first layer.
Slice 1 to 1 1/2 bananas over the instant pudding.
Pour 1/2 can of the pineapple over the bananas and pour one carton of the strawberries over the pineapple.
Then top with one carton of Cool Whip.
Repeat directions with second cake layer.
After both cakes are in the punch bowl, sprinkle pecan halves on the top.
Put in the refrigerator and let chill 2 or 3 hours.
Bake cake and let cool; cut into pieces. Line bottom and sides of punch bowl with the cake pieces. Mix pudding. Layer in punch bowl 3 bananas, 1 can strawberry filling, 1/2 of the pudding mix and 1/2 of the Cool Whip. Repeat layers, ending with
Cool Whip on top. Chill for 2 to 3 hours. Serves 10 to 12.