Cherry Punch Bowl Cake
- 3 (13 oz.) cans cherry pie filling
- 3 (13 oz.) cans crushed pineapple
- 2 (small-sized) boxes vanilla pudding mix
- 2 c. chopped pecans
- 2 (large-sized) containers frozen nondairy whipped topping
- 1 1/2 c. dry coconut
- 2 (2 layer-size) boxes yellow cake mix
- 1 (10 oz.) jar maraschino cherries
- Drain maraschino cherries and pineapple and set aside. Bake 3 layers of yellow cake mix by package directions. In bottom of large glass punch bowl, break up one layer of cake. Next, add a thin layer of pineapple and then one of cherry pie filling. Next, a layer of pudding, mixed by package directions, a layer of whipped topping a layer of pecans and a layer of coconut. Top entire dessert with the chopped maraschino cherries. Repeat the same layering process three times before the final topping is added. Chill for 2 hours before serving. Will serve a large crowd. Recipe may be used in smaller amounts in order to fit punch bowl that is available.
cherry pie filling, pineapple, vanilla pudding, pecans, coconut, layer, maraschino cherries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=75509 (may not work)