Punch Bowl Trifle Recipe

5 1 2
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Punch Bowl Trifle Recipe

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5 1 2
MAKES:
55 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling
MAKES:
55 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 2 cans (20 ounces each) unsweetened crushed pineapple
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 2 cans (21 ounces each) cherry pie filling
  • 4 medium ripe bananas, sliced
  • 2 cans (15-1/4 ounces each) fruit cocktail, drained
  • 2 cans (11 ounces each) mandarin oranges
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 package (7 ounces) flaked coconut, toasted

Directions

Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13-in. x 9-in. pan. Cool.
Meanwhile, prepare pudding according to package directions. Cut the cake into 1-in. cubes; place half in a 6-qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and chill for 6 hours or overnight. Yield: 55 (1/2-cup) servings.
Originally published as Punch Bowl Trifle in Taste of Home December/January 1998, p54

  • 2 cans (20 ounces each) unsweetened crushed pineapple
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 2 cans (21 ounces each) cherry pie filling
  • 4 medium ripe bananas, sliced
  • 2 cans (15-1/4 ounces each) fruit cocktail, drained
  • 2 cans (11 ounces each) mandarin oranges
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 package (7 ounces) flaked coconut, toasted
  1. Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13-in. x 9-in. pan. Cool.
  2. Meanwhile, prepare pudding according to package directions. Cut the cake into 1-in. cubes; place half in a 6-qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and chill for 6 hours or overnight. Yield: 55 (1/2-cup) servings.
Originally published as Punch Bowl Trifle in Taste of Home December/January 1998, p54

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MY REVIEW
gunslinger User ID: 544392 213962
Reviewed Dec. 4, 2014

"Very pretty dish, taste like chocolate covered strawberries! So easy to make , pretty presentation and the taste is out of this world!"

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