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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

1 review

Test Kitchen Approved

Total Time

Prep: 1 hour Bake: 20 min.

Makes

24 servings

Updated: Oct. 13, 2022

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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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

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.

Punch Bowl Cake

Ingredients

Directions

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