Punch Bowl Cake Recipe

Rating

This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!—Patricia Hardin, Seymour, Tennessee

Please log in to rate this recipe

 

Rate Punch Bowl Cake Recipe

*Click on stars to rate
 

Would you make this recipe again?
*required
 
  • 20-24 Servings
  • Prep: 1 hour Bake: 20 min.

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 3-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (20 ounces) crushed pineapple, drained
  • 1-1/2 cups flaked coconut
  • 1/3 cup chopped pecans
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional chopped pecans, optional

Directions

  • Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping.
  • To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving. Yield: 20-24 servings.

Punch Bowl Cake published in Country Woman November/December 2004, p35

This delicious Lemon Cream King Cake is just the treat for your Mardi Gras celebration!Related…


VIDEO: Lemon Cream King Cake

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Punch Bowl Cake (0)

Punch Bowl Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer