Punch Bowl Cake

Name: Punch Bowl Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 567 grams can crushed pineapple, drained; 128 grams flaked coconut; 193 grams packages each) instant vanilla pudding mix; 854 milliliters cold milk; 36 grams chopped pecans; 24 servings Additional chopped pecans, optional; 227 grams carton frozen whipped topping, thawed; 1 package white cake mix (regular size)

Punch Bowl Cake requires approximately 1 hour and 20 minutes from start to finish. One serving contains 255 calories, 3g of protein, and 12g of fat. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up vanilla pudding mix, carton whipped topping, coconut, and a few other things to make it today. Only a few people really liked this dessert. If you like this recipe, you might also like recipes such as Autumn In A Bowl Soup, Best Potato Cheese Soup in a bread bowl, and Bread Bowl Au Gratin.

Instructions

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.

Ingredients you will need

Milk

Equipment you will use

Baking Pan

Wire Rack

Oven

Whisk

Bowl

Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping.

Ingredients you will need

Whipped Topping

Pineapple

Coconut

Nuts

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.

Ingredients you will need

Whipped Topping

Punch