Punch Bowl Cake Recipe

Name: Punch Bowl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow cake mix; 2 pkg. vanilla instant pudding mix; 1 c. coconut; 1 c. pecans, chopped; 1 qt. strawberries, cut up; 1/2 c. Marshmallow Creme; 2 cans crushed pineapple (16 oz. size), drained; 1 large can peaches, drained; 2 cans fruit cocktail (16 oz. size), drained; 2 cans mandarin oranges, drained; 1 banana; 1 1/2 c. frozen whipped topping, thawed

Servings: persons

1 yellow cake mix
2 pkg. vanilla instant pudding mix
1 c. coconut
1 c. pecans, chopped
1 qt. strawberries, cut up
1/2 c. Marshmallow Creme
2 cans crushed pineapple (16 oz. size), drained
1 large can peaches, drained
2 cans fruit cocktail (16 oz. size), drained
2 cans mandarin oranges, drained
1 banana
1 1/2 c. frozen whipped topping, thawed

1
Bake cake in 2 layers as directed on package.
2
Cool.
3
Put one layer in punch bowl, pressing down into bowl to fit bottom.
4
Pour 1 package pudding mix, prepared according to directions.
5
Let set until cool.
6
Add half of remaining ingredients.
7
Add second cake layer and second package of pudding mix.
8
Let set.
9
Add remaining ingredients.
10
Finish with whipped topping.
11
Decorate with sliced peaches and whole strawberries.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yellow cake mix, 2 pkg. vanilla instant pudding mix, 1 c. coconut, 1 c. pecans, chopped, and more.

Yes, Punch Bowl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Punch Bowl Cake

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