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This dessert was originally served in a punch bowl with liquor poured on one layer, giving it the name Cherry-Pineapple Punch Bowl Cake, also known as a tipsy cake. Served in a trifle bowl without liquor, this recipe is just as festive as the original.Â
Ingredients
- 1 (2 layer) butter cake mix (prepared as directed on box and completely cooled*)
- 20 ounces crushed pineapple (drained)
- 2 packages instant French Vanilla pudding** (prepared as directed)
- 16-ounce container whipped topping
- 20-ounce can cherry pie filling
Steps to Make It
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Gather the ingredients.
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In the bottom of a glass-sided bowl, sprinkle half of the cake cubes, making sure the cubes spread to the sides of the trifle bowl.
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Spread one half of the drained pineapple over the cake cubes. Again, look at the sides of the bowl making sure a true layer of pineapple shows around the sides of the bowl.
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Spread one half of the pudding onto the pineapple layer.
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Next, spread one half of the whipped cream over the pineapple layer.
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Spread one half of the cherry pie filling over the whipped cream layer.
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Repeat all layers once again, beginning with the rest of the cake cubes and checking the sides of the bowl for pretty layers.
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Chill punch bowl cake at least one hour and serve.
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Enjoy!