Punch Bowl Cake
Be the first to rate this recipe
A home-kitchen version of punch bowl cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 layer-size yellow cake mix
- 2 (3 oz.) boxes instant vanilla pudding
- 1 (20 oz.) can fruit cocktail, drained
- 2 (8 oz.) cans crushed pineapple with juice
- 1 (16 oz.) can cherry pie filling
- 2 c. chopped pecans or walnuts
- 2 (6 oz.) pkg. shredded or flaked coconut
- 2 (8 oz.) c. frozen whipped topping, thawed
- maraschino cherries (optional)
Method
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
Rate:
