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Punch Bowl Cake II

Punch Bowl Cake II

Roxanne

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 105.8g
  • 34%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Bake cake mix according to package directions for 2 layers, let cakes cool.
  2. Prepare the pudding according to package with the 5 c. milk.
  3. In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
  4. Repeat in the same order with the remaining ingredients.
  5. Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.
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Reviews

QUINTHLIA
69
6/17/2003

I've made this several times now. Always a hit and requested often!! Try adding fresh strawberries and pecans. Also, incorporate the cool whip when layering as well as on top. Wonderful!

Sydney
32
8/8/2003

This is a good dessert for a crowd. I used cream of coconut pudding, skipped the bananas and walnuts, added canned peaches and dessert was a nice creamy triffle-like product which I served at a church function. Hard to go wrong with this recipe, try to use a punchbowl that does not have ripples or designs on the side so one can see the layers.

CNORBERG
32
4/10/2003

I was trying to find something that looked fancy and taste great. Man, I had so many co-worker rave about this recipe.