Punch Bowl Cake

Name: Punch Bowl Cake
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 24 servings.
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 sweetened shredded coconut; 1/3 cup chopped pecans; 1 carton (8 ounces) frozen whipped topping, thawed; Additional chopped pecans, optional

TOTAL TIME: Prep: 1 hour Bake: 20 min. YIELD: 24 servings.

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

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 sweetened shredded coconut
1/3 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Additional chopped pecans, optional

Directions

1. 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.
2. 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.

Nutrition Facts

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.