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Punch Bowl Cake Recipe

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

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Punch Bowl Cake Recipe

Prep: 1 hour Bake: 20 min.

Yield: 20-24 Servings

60 20 80

Ingredients

1 package white cake mix (regular size)
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.

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

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(1-1) of 1 reviews

Reviewed on Apr. 23, 2011 by vbbus

My mother told me one evening she needed a dessert for a meeting at church the next morning, after checking out what was in my cupboard, I found this recipe on this website, I added more pecans. It was a great hit at the meeting, all the ladies were asking my Mom for the recipe. I will definitely make it again, I may try it with an orange cake mix and mandarin oranges and the pineapple.