Punch Bowl Cake II

Can use cherry or strawberry pie filling or fresh, sliced, sweetened strawberries.

Punch Bowl Cake II


  • 1 (18.25 ounce) package yellow cake mix
  • 2 (5 ounce) packages instant vanilla pudding mix
  • 5 cups milk
  • 6 bananas
  • 2 (21 ounce) cans cherry pie filling
  • 2 (20 ounce) cans crushed pineapple, drained
  • 6 ounces flaked coconut
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1/4 cup chopped walnuts


1 Bake cake mix according to package directions for 2 layers, let cakes cool.

2 Prepare the pudding according to package with the 5 c. milk.

3 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 and half of the coconut.

4 Repeat in the same order with the remaining ingredients.

5 Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.


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