Blueberry Punch Bowl Cake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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An old one from my Granny's collection. You can use the fruit pie filling of your choice. Popular at baby and bridal showers. Ingredients:
1 (18 ounce) package butter cake mix with pudding |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (5 ounce) package vanilla flavor instant pudding and pie filling mix |
2 (21 ounce) cans blueberry pie filling |
1 (20 ounce) can crushed pineapple, undrained, divided |
1 (12 ounce) container cool whip, thawed, divided |
1/2 cup chopped nuts, divided |
Directions:
1. Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
2. Prepare pudding mix according to package directions; store in refrigerator.
3. To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
4. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
5. Repeat layers.
6. Store in the refrigerator.
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