Pistachio Punch Bowl Cake Recipe

ingredients

1 package (18.5 ounce size) butter cake mix prepared in layers according to directions
1 package (3.4 ounce size) instant pistachio pudding mix prepared according to package directions, MIXED WITH
1/3 cup additional milk
1 can (20 ounce size) crushed pineapple, drained
1 can (21 ounce size) strawberry pie filling
1 package (16 ounce size) nondairy whipped topping
1 cup nuts, chopped
other toppings, optional

directions

In a large clear punch bowl, crumble half the cake. Spread with half the pudding. Continue layering with half the crushed pineapple, then half the strawberry pie filling, then half the whipped topping. Sprinkle with half the nuts and repeat the layers, ending with nuts.

If desired, put all the nuts in the center of the cake and sprinkle on as the final layer one or a combination of the following: colored sprinkles, colored sugar or edible glitter.

nutrition data

Nutritional data has not been calculated yet.

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