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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Punch Bowl Cake Recipe

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This recipe for Punch Bowl Cake is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8" or 9") yellow or white unfrosted cake layers (1 cake mix few days old is best)
1 large box instant vanilla pudding mix
2 cans pie filling (strawberry or cherry is good)
1 large can crushed pineapple
1 1/2 cups flaked coconut (optional)
Maraschino cherries or other fruit for decoration
Directions:
Directions:
Cut cake layers into cubes about 1 inch square or crumb cake into irregular pieces.
Spread 1 can pie filling into bottom of the punch bowl.
Next put 1/2 of cake cubes or crumbs over pie filling.
Mix pudding according to directions (do not let sit) and pour over cake layer.
Next put remaining cake cubes or crumbs over pudding.
Spoon crushed pineapple with juice over second layer of cake.
Spread second can of pie filling over pineapple.
Sprinkle coconut over pie filling.
Spread whipped topping over coconut and decorate with canned or fresh fruit as desired.

 

 

 

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