Punch Bowl Cake 26 Recipe

  • 1 package yellow cake mix (18.25 ounce pkg)
  • 2 packages instant lemon pudding mix (5 ounce pkg)
  • 5 cups milk
  • 6 bananas
  • 2 cans Cherry Pie Filling (21 ounce cans)
  • 2 cans crushed Pineapple, drained (20 ounce cans)
  • 1 can flaked coconut (6 ounce can)
  • 1 pdg. frozen whipped topping, thawed (16 ounce )
  • 1/4 cup chopped pecans
  • 1 cup sliced strawberries
Bake cake mix according to package directions for 2 layers, let cakes cool.

Prepare the pudding according to package with the 5 cups of milk.

In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling, 1/2 cup strawberries and half of the coconut. Repeat in the same order with the remaining ingredients. Top with whipped topping, then sprinkle with chopped pecans. Chill and serve.

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