This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.
Original recipe makes 12 servings
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple, drained
Directions
- Prepare the cake mix as directed by the manufacturer. Bake in a 9×13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
- Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
Nutrition
Calories: 376 kcal
Carbohydrates: 60.4 g
Cholesterol: < 1 mg
Fat: 14.6 g
Fiber: 0.9 g
Protein: 2.6 g
Sodium: 461 mg
