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

1. Drain pineapple, reserving juice; set the pineapple aside.
2. Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement).
3. Bake as directed in a greased 13 x 9 inch pan. Cool.
4. 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.
5. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.