Punchbowl Cake
Yield
24 servingesPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | large |
pineapple, canned, crushed
drained |
* |
| 2 | each |
bananas
sliced |
|
| 2 | boxes |
instant pudding mix
vanilla |
*
|
| 1 | can |
coconut
|
*
|
| 16 | ounces |
pecans
|
|
| 1 | can |
cherry pie filling
|
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | jar |
maraschino cherries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
|
*
|
| 1 | large |
pineapple, canned, crushed
drained |
* |
| 2 | each |
bananas
sliced |
|
| 2 | boxes |
instant pudding mix
vanilla |
*
|
| 1 | can |
coconut
|
*
|
| 462.4 | ml/g |
pecans
|
|
| 1 | can |
cherry pie filling
|
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 1 | jar |
maraschino cherries
|
*
|
Directions
Crumble cooked and cooled cake.
Layer half of cake crumbs in clear punch bowl.
Top with one half of pudding one half of pie filling, one half of pineapple, 1 banana, 1 (8 oz.) and whipped topping. May put coconut and pecans also, saving enough for garnish.
Then repeat layers with remaining halves.
Refrigerate. Serves 24.
