Punch Bowl Cake by Paula Deen

A layered dessert with fluffy cake, creamy pudding, and fresh fruit, perfect for gatherings!

Ingredients:
Prepared Pound Cake – 1 large (cubed)
Canned Pineapple Chunks – 1 (20 oz) can, drained
Fresh Strawberries – 1 cup, sliced
Canned Cherry Pie Filling – 1 (21 oz) can
Instant Vanilla Pudding Mix – 1 (5 oz) package
Milk – 3 cups, for the pudding mix
Whipped Topping – 1 container (about 8 oz), thawed
Instructions:
Prepare the Pudding

In a mixing bowl, whisk together the instant vanilla pudding mix and milk according to the package directions. Set aside to thicken.
Assemble the Layers

In a large punch bowl or trifle dish, start layering the ingredients:
Begin with a layer of cubed pound cake.
Top with a layer of pudding.
Add a layer of pineapple chunks, followed by a layer of sliced strawberries.
Spread a layer of cherry pie filling over the strawberries.
Add a layer of whipped topping to cover.
Repeat the Layers

Repeat the layering process until you reach the top of the bowl or run out of ingredients, ending with a layer of whipped topping on top.
Garnish and Serve

Garnish with additional fresh strawberries or cherries if desired. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Enjoy this delightful and colorful punch bowl cake, perfect for celebrations or as a refreshing dessert anytime!