Punch Bowl Cake

Name: Punch Bowl Cake
Ingredients: 1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix; diced strawberry; 4 bananas, sliced; 2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding; 1 (16 ounce) container Cool Whip Lite; 1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

6 ingredients

9 steps

Ingredients

1 (18 1/4 ounce) box pillsbury moist supreme reduced-sugar yellow cake mix
diced strawberry
4 bananas, sliced
2 (1 ounce) boxes jello fat-free sugar-free vanilla pudding
1 (16 ounce) container Cool Whip Lite
1/2 cup chopped pecans (for topping, and or layering in cake) (optional)

Directions

1

Bake cake according to directions on box, using two round cake pans with removable bottoms. Set aside to cool.
2

Mix up both packages of pudding according to box directions, let set up in fridge.
3

Drain pineapple, and put in a large bowl, along with diced strawberries, and sliced bananas, set aside.
4

Take one half of cake, removed from cake pan, but still on cake pan bottom, and loosen with knife from cake pan bottom.
5

Then cut cake into cubes and layer in bottom of punch bowl, or trifle dish.
6

Then top lightly with a layer of each: vanilla pudding, fruit, cool whip, nuts, and another layer each of cake cubes, pudding, and fruit, finishing with top layer of cool whip and nuts.
7

Use only half of total ingredients for this cake.
8

Then take the other half of cake and repeat the process as with the first cake: cut cake into cubes and layer the rest of all ingredients (in order) in a second punch bowl or trifle dish, until finishing with cool whip and nuts on top.
9

Enjoy!