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    PUNCH BOWL CAKE


    Source of Recipe


    TREASURED RECIPES FROM THE CHARLESTON CAKE LADY


    List of Ingredients


    • 1 PKG. WHITE CAKE MIX
    • 1 PKG. VANILLA PUDDING (NOT INSTANT)
    • 1 (20) OZ. CAN CRUSHED PINEAPPLE, DRAINED
    • 2 LARGE BANANAS, SLICED
    • 1 CAN (21 OZ.) BLUEBERRY PIE FILLING
    • 1 CAN (21 OZ.) CHERRY PIE FILLING
    • 1 CONTAINER(16 OZ.) FROZEN WHIPPED TOPPING, THAWED
    • 1 CUP GRATED,FRESH COCONUT


    Instructions


    1. PREPARE THE CAKE MIX AS DIRECTED, MAKING 2 ROUND CAKE LAYERS. BAKE, THEN LET COOL.
    2. MIX PUDDING ACCORDING TO PACKAGE DIRECTIONS AND SET ASIDE.
    3. CRUMBLE ONE OF THE CAKE LAYERS INTO A LARGE GLASS BOWL.
    4. ADD HALF THE PUDDING,HALF OF THE PINEAPPLE,1 BANANA AND ALL OF THE BLUEBERRY PIE FILLING.
    5. CRUMBLE THE SECOND CAKE LAYER ON TOP.
    6. LAYER WITH THE REMAINING PUDDING, PINEAPPLE, AND BANANA.
    7. TOP WITH THE CHERRY PIE FILLING.
    8. COVER WITH WHIPPED TOPPING AND SPRINKLE WITH COCONUT.
    9. CHILL FOR AT LEAST 1 HOUR BEFORE SERVING.
 

 

 

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