Serves: 5
Total Calories: 86
Make cake as directed and bake. While cake is baking, make pudding according to directions on box. Allow cake and pudding to cool. Crumble half of cake into the bottom of a punch bowl. Mix the berries and the glaze together. Top cake with 1/2 each of the pudding, pineapple, berries, and whipped topping. Repeat the layers, beginning with remaining cake. Cover and refrigerate at least overnight.
This Punch Bowl Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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