Cakes and Frostings, Misc Desserts

PUNCH BOWL CAKE

  • 1 pkg. (18-1/4 oz) White cake mix
  • 3 1/2 c Milk
  • 2 pkgs. (3.4 oz ea) Instant Vanilla Pudding
  • 1 can (20 oz) Crushed pineapple, drained
  • 1 1/2 c Flaked coconut
  • 1/3 c Chopped pecans
  • 1 carton (8 oz) Frozen whipped topping, thawed
  • Additional Chopped pecans, optional

    • Bake cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 min. Let stand 2 min 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. Yield 20-24 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!