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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Punch Bowl Cake Recipe

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This recipe for Punch Bowl Cake is from Family Cookbook 2017, 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:  
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 pineapples, drained
6 ounces flaked coconut
1 (16 ounce) package frozen whipped topping, thawed
1/4 cup chopped walnuts
Directions:
Directions:
1. Bake cake mix according to package directions for 2 layers, let cakes cool.

2. Prepare the pudding according to package with the 5 cups 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.

 

 

 

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