Punch Bowl Cake II


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

1 large punch bowl


  • 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

  • ¼ 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.

Nutrition Facts (per serving)

596 Calories
18g Fat
106g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 596
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 57%
Cholesterol 7mg 2%
Sodium 584mg 25%
Total Carbohydrate 106g 38%
Dietary Fiber 4g 14%
Total Sugars 60g
Protein 6g
Vitamin C 14mg 72%
Calcium 170mg 13%
Iron 1mg 7%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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