Punch Bowl Cake

Serves: 36
Total Calories: 174


1 (18 1/4-ounce) box yellow cake mix
2 (3.4-ounce) packages instant vanilla pudding mix, divided
1 (20-ounce) can fruit cocktail, drained, divided
2 (8-ounce) cans crushed pineapple, with juice, divided
1 (21-ounce) can cherry pie filling, divided
2 cups chopped pecans, divided
2 (7-ounce) packages flaked coconut, divided
2 (8-ounce) containers frozen Cool Whip, thawed, divided
maraschino cherry for garnish (optional)


Prepare cake mix according to package directions. Cool layers and break into 1-inch pieces. Prepare 1 box pudding mix as directed on package. Place pieces of 1 cake layer in bottom of large glass bowl. Spoon prepared pudding mix evenly over cake pieces; top with half of fruit cocktail, 1 can pineapple with juice, 1/2 of the cherry pie filling, 1 cup pecans, and 1 package coconut. Spread 1 container Cool Whip on top.

Repeat the layers, ending with Cool Whip on top. Garnish with maraschino cherries. Chill until ready to serve. Refrigerate any leftovers.

Fun Fact: North Carolina is home to the National Association for Stock Car Auto Racing (NASCAR) Hall of Fame, as well as NASCAR legend Richard Petty, who was born in Level Cross on June 2, 1937. Petty has seen motorsports racing grow from dirt tracks in North Carolina to high-tech speedways across the country, becoming the fastest-growing sport in the nation. NASCAR maintains offices in four North Carolina cities: Charlotte, Mooresville, Concord, and Conover. Additionally, owing to its roots, all but a handful of NASCAR teams are still based in North Carolina, especially near Charlotte. The first NASCAR "Strictly Stock" race ever was held at Charlotte Speedway (not the Charlotte Motor Speedway) on June 19, 1949.

Nutritional Facts:

Serves: 36
Total Calories: 174
Calories from Fat: 79

This Punch Bowl Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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