Name: Punch Bowl Cake
Prep time: 1 h
Cook time: 1 h
Yield: 2
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Punch Bowl Cake

1. 1 package white cake mix (regular size) -

2. 3-1/2 cups cold milk -

3. 2 packages (3.4 ounces each) instant vanilla pudding mix -

4. 1 can (20 ounces) crushed pineapple, drained -

5. 1-1/2 cups sweetened shredded coconut -

6. 1/3 cup chopped pecans -

7. 1 carton (8 ounces) frozen whipped topping, thawed -

8. Additional chopped pecans, optional -

How to cook deliciously - Punch Bowl Cake

1. Stage

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.

2. Stage

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.