How to Make Punch Bowl Cake II - A Step-by-Step Guide

Looking for a show-stopping dessert for your next gathering? Look no further than this delicious and visually stunning Punch Bowl Cake II recipe. This delightful dessert is perfect for any occasion, whether it's a birthday party, potluck, or holiday celebration. With layers of cake, fruit, pudding, and whipped cream, this punch bowl cake is sure to be a hit with all your guests.

One of the best things about this recipe is its versatility. You can easily customize it to suit your taste...

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Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 2 (5 ounce) packages instant vanilla pudding mix
  • 5 cups milk
  • 6 bananas
  • 2 (21 ounce) cans cherry pie filling
  • 2 (20 ounce) cans crushed pineapple, drained
  • 6 ounces flaked coconut
  • 1 (16 ounce) package frozen whipped topping, thawed
  • ¼ cup chopped walnuts

Information

  • Servings: 15
  • Yield: 1 large punch bowl

  • Bake cake mix according to package directions for 2 layers, let cakes cool.
  • Prepare the pudding according to package with the 5 c. milk.
  • 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.
  • Repeat in the same order with the remaining ingredients.
  • Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.
  • Nutrition

    596 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 7mg
    • Sodium: 584mg
    • Total Carbohydrate: 106g
    • Dietary Fiber: 4g
    • Total Sugars: 60g
    • Protein: 6g
    • Vitamin C: 14mg
    • Calcium: 170mg
    • Iron: 1mg
    • Potassium: 551mg