Pudding Punch Bowl Cake

This is my mom’s famous punch bowl cake. Once I tried making her delectable coconut cake, but it turned out to be a mess, because the layers were slipping off each other. So, into the bowl they went with all the ingredients for mom’s punch bowl cake. Turned out great.

1 angel food cake
1 can crushed pineapple in natural juices
1 large pkg of cook-&-serve vanilla pudding
1 can cherry pie filling
nuts
Cool whip

Cook pudding and cool. Divide cake into three pieces. Break one piece into small pieces in the bottom of large glass bowl.  Spread a layer of 1/3 of the pudding, 1/3 of the pie filling, and 1/3 of the pineapple. Sprinkle nuts. Repeat two more times.  Cover with whipped cream and decorate with cherries, nuts, or whatever. Refrigerate for at least three hours.

Alternatives: try using pound cake or white cake instead of the angel food cake. Sprinkle some coconut flakes between the layers and on top.

I bought this trifle bowl for a friend a could of years ago and I loved it so much I bought one for myself. Considered it an early Christmas Present. The price was great and I love the sides are straight and tall. Makes for a nice presentation.