Blueberry Punch Bowl Cake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 1 (18 ounce) package butter cake mix with pudding
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (5 ounce) package vanilla flavor instant pudding and pie filling mix
• 2 (21 ounce) cans blueberry pie filling
• 1 (20 ounce) can crushed pineapple, undrained, divided
• 1 (12 ounce) container cool whip, thawed, divided
• 1/2 cup chopped nuts, divided

Recipe

• 1 prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
• 2 prepare pudding mix according to package directions; store in refrigerator.
• 3 to assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
• 4 layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the cool whip, then half of the nuts.
• 5 repeat layers.
• 6 store in the refrigerator.