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Punch Bowl Cake

 Punch Bowl Cake
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
20-24 ServingsPrep: 1 hour Bake: 20 min.


  • 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


  • 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.