Punch Bowl Cake

Name: Punch Bowl Cake
Ingredients: 2 layer-size yellow cake mix; 2 (3 oz.) boxes instant vanilla pudding; 1 (20 oz.) can fruit cocktail, drained; 2 (8 oz.) cans crushed pineapple with juice; 1 (16 oz.) can cherry pie filling; 2 c. chopped pecans or walnuts; 2 (6 oz.) pkg. shredded or flaked coconut; 2 (8 oz.) c. frozen whipped topping, thawed; maraschino cherries (optional)

9 ingredients

11 steps

Ingredients

2 layer-size yellow cake mix
2 (3 oz.) boxes instant vanilla pudding
1 (20 oz.) can fruit cocktail, drained
2 (8 oz.) cans crushed pineapple with juice
1 (16 oz.) can cherry pie filling
2 c. chopped pecans or walnuts
2 (6 oz.) pkg. shredded or flaked coconut
2 (8 oz.) c. frozen whipped topping, thawed
maraschino cherries (optional)

Directions

1

Prepare cake mix by package directions.
2

Bake into layers. Cool layers.
3

Prepare 1 box pudding mix.
4

Place 1 cake layer (cut into cubes) in bottom of punch bowl.
5

Spoon the prepared pudding mix evenly over cake.
6

Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
7

Spread 1 container whipped topping evenly over top.
8

Repeat layers.
9

Garnish top with maraschino cherries, if desired.
10

Chill until ready to serve.
11

Refrigerate any leftovers.