Cooking for a Crowd Recipes
Punch Bowl Trifle
Yield: 55 (1/2 cup) servings
Ingredients
- 2 (20 ounce) cans crushed pineapple
- 1 (18.25 ounce) box yellow cake mix*
- 1 (5.1 ounce) box instant vanilla pudding mix
- 2 (21 ounce) cans cherry pie filling
- 4 medium ripe bananas, sliced
- 2 (15 1/4 ounce) cans fruit cocktail, drained
- 2 (11 ounce) cans mandarin oranges, drained
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (7 ounce) package flaked coconut, toasted
Instructions
- 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 x 9 inch pan. Cool.
- Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.