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- 1 box yellow cake mix (Duncan Hines Butter mix is recommended)
- 1 large box vanilla instant pudding mix
- 1 large 20 ounce can cherry pie filling
- 1 large 20 ounce can crushed pineapple (drained)
- 1 large tub Cool Whip
- 1 cup chopped nuts (chopped for sprinkling)
- Bake cake as directed on package. Cool and crumble. Prepare pudding as directed.
- Place 1/2 cake crumbs in bottom of punchbowl.
- Layer 1/2 pudding over crumbs.
- Layer 1/2 pineapple next.
- Layer 1/2 Cool Whip next.
- Then layer 1/2 nuts.
- Repeat the second layer in the same order. Refrigerate several hours or over night before serving.
NotesEula 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 punchbowl 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 punchbowl and is not sliced but spooned onto a serving dish.