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 yellow cake layers
- 2 small pkg. instant pudding
- 1 large can cherry pie filling
- 2 (6 oz.) pkg. frozen coconut
- 1 large can fruit cocktail, drained
- 1 large can chunk or crushed pineapple, drained
- 16 oz. carton Cool Whip
- 1 1/2 c. chopped nuts
Method
Make cake layers, cool completely.
Prepare instant pudding according to directions on package; refrigerate.
Place 1 cake layer in bottom of 6-quart glass punch bowl.
Layer in 1/2 of the ingredients in the following order:
pudding, pie filling, fruit cocktail, pineapple, nuts and Cool Whip.
Add second cake layer and repeat the layers.
Garnish top with cherries, nuts or more coconut.
Refrigerate.
Serves at least 35.
When serving, spoon down side of punch bowl through first cake layer to get some of all the ingredients.
Rate:
