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    Punch Bowl Cake

    Source of Recipe


    List of Ingredients

    1 Betty Crocker Super-Moist yellow cake mix
    2 sm. pkgs. vanilla instant pudding
    1 (16 oz.) can fruit cocktail, drained
    1 (16 oz.) can crushed pineapple, drained
    1 (21 oz.) can cherry pie filling
    1 (9 oz.) carton Cool Whip


    Bake cake in two (8-inch) pans the night before. Mix instant pudding in two separate bowls and let sit before adding to cake. Put one layer of cake in bottom of punch bowl. Spread 1 box instant pudding on top and half of each of fruits. Then add second layer of cake and repeat pudding and fruit layers. Top with whipped topping. Refrigerate.




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