Punch Bowl Cake
- 1 package white cake mix (regular size)
- 3-1/2 cups cold milk
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 can (20 ounces) crushed pineapple, drained
- 1-1/2 cups sweetened shredded coconut
- 1/3 cup chopped pecans
- 1 carton (8 ounces) frozen whipped topping, thawed
- Additional chopped pecans, optional
- Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes 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.
white cake, cold milk, pineapple, coconut, pecans, frozen whipped topping, pecans
Taken from www.tasteofhome.com/recipes/punch-bowl-cake/ (may not work)