STRAWBERRY PUNCH CAKE
1 large box strawberry jello
1 (12 oz.) can Hawaiian Punch
1 small box vanilla INSTANT pudding
1 large container Cool Whip
1 white cake mix
Make cake according to package instructions, and bake in a 13 x 9-inch pan.
After cake has cooled, poke holes in cake with a straw.
Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water. Add cold punch (don't let set). Pour over cake, then refrigerate long enough to set.
Mix pudding with 1 1/2 cups cold milk, and beat until thick. Stir in Cool Whip and spread over cake.
Hawaiian Punch Cake
Ingredients:
1 c. water
1/4 c. vegetable oil
4 eggs
1 c. coconut
1 pkg. white cake mix (not pudding type)
1 sm. pkg. instant French Vanilla pudding mix
1/2 c. Hawaiian Punch liquid concentrate, undiluted
Frosting:
3 oz. cream cheese, softened
2 1/2 c. sifted confectioner's sugar
2 T. crushed pineapple, well drained
Directions:
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10" tube pan; bake at 325ºF. for 1 hr. Cool completely before frosting.
Frosting: Combine cream cheese with confectioner's sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.