Punch Bowl Cake Recipe



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Punch Bowl Cake

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SERVINGS: 20-24

CATEGORY: Dessert

METHOD: Baked

TIME: 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.

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