Christmas Punch Bowl Cake |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 15 |
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I saw this recipe in the Atlanta Journal Constitution several years ago. Being that I love punch bowl cake, I thought why not to try this one! I made this last Christmas and everyone loved it. It also red and green colors for Christmas! Ingredients:
1 (18 1/4 ounce) package butter recipe cake mix |
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 (21 ounce) can crushed pineapple, undrained |
1 (3 1/2 ounce) package pistachio pudding mix |
1 (21 ounce) can strawberry pie filling |
1 (16 ounce) container non-dairy whipped topping, thawed |
1 cup red maraschino cherry, for garnish |
1 cup green maraschino cherry, for garnish |
1 cup pecan halves or 1 cup walnut halves, for garnish |
Directions:
1. Make cake according to package directions.
2. Cool completely.
3. Crumble cake.
4. Place half of crumbled cake in a large punch bowl.
5. Prepare pistachio pudding according to package directions.
6. Pour half of prepared pistachio pudding over cake, spreading evely over cake.
7. Spoon half of undrained pineapple over pistachio pudding.
8. Poke holes in cake to allow pineapple juice to seep through.
9. Pour half of the strawberry pie filling over the pineapple mixture.
10. Spread half of the nondairy whipped topping over the strawberry pie filling.
11. Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping.
12. Garnish with the maraschino cherries and walnut halves, in an alternating pattern.
13. Refrigerate until you serve it to your guests.
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