| | Directions | | Use the pineapple juice and mix with water to make the amount of water the cake mix calls for and bake by the direction on the cake mix box. Bake in round cake pans. Take one of the round cakes, brake into bite size pieces, and place in the bottom of the punch bowl. Evenly distribute ¼ of the pineapple on top of the cake, spread ¼ of the pudding over the pineapple, spread ¼ of the cool whip on top of the pudding, and then add ¼ of the pie filling on top of the cool whip. Continue to layer the ingredients in the same order, finishing with the pie filling on top of punch bowl. |
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Container: Put leftovers in the refrigator with a cover on it. Keep in refrigerator.
Serving Size: 3 cups
|  | | Ingredients | | - | | 1 package 18.5 ounces, yellow cake mix |
| - | | 2 packages 3 ounces, vanilla instant pudding, or 1 large |
| - | | 1 can 20 ounces, crush pineapple, or 2 small, drained |
| - | | 2 cans 21 ounces, pie filling, any flavor |
| - | | 1(16 ounces) cool whip, large bowl |
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