Punch Bowl Cake

Name: Punch Bowl Cake
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 24 servings
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

Total Time Prep: 1 hour Bake: 20 min.

Yield 24 servings

Test Kitchen Approved

This recipe was created when I was trying to use up leftovers. You can make it with cookies or bananas and pudding...anything goes!—Patricia Hardin, Seymour, Tennessee

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

Directions

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.
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.