Rating: 4.5 stars
46 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

As a pastor's wife and state auxiliary leader, I host many large gatherings. Whenever I make this 'punch bowl cake', it makes a big impression, I return with an empty bowl every time!' -Deborah Randall Abbeville, Louisiana

Recipe Summary

total:
40 mins
prep:
40 mins
Servings:
42
Yield:
42 servings
Advertisement

Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.

    Advertisement
  • Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.

  • Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

Nutrition Facts

242 calories; protein 2.5g; carbohydrates 35.8g; fat 10.7g; cholesterol 3.1mg; sodium 238.9mg. Full Nutrition
Advertisement