Punch Bowl Cake Recipe
1 (18 1/4-oz.) box yellow cake mix
4 C. shredded coconut, divided
1 (20-oz.) can crushed pineapple, drained
2 (12-oz.) tubs refrigerated whipped topping
1/2 C. chopped pecans, divided
1 (21-oz.) can cherry pie filling
Prepare cake according to package directions and bake in two layers. Cool in pan for 10 minutes, then turn out onto a rack and allow the cake to cool completely.
Crumble one layer of the cake into the bottom of a punch bowl. Sprinkle with half the coconut. Top with crushed pineapple, distributing evenly. Spread 1 tub whipped topping over the pineapple layer. Top with 1/2 of the pecans.
Crumble the second layer of cake over the pecans. Spread the remaining coconut and the cherry pie filling on top of the second layer of cake. Top with the second container of topping. Sprinkle with the remaining pecans.
Refrigerate 6 to 8 hours to allow the flavors to mingle.
Makes 25 servings.
Recipe From Razzle Dazzle Recipes