This cake is great anytime you need to serve a crowd of folks. Layers of cake, pineapple, cherries, vanilla pudding, and whipped topping are sure to please everyone.
1 box Yellow Cake Mix
2 cans Crushed Pineapple, drained, reserve juice (20oz-each)
1 can Cherry Pie Filling, (20oz) reserving about 10 cherries.
8 ounces Sweetened Flake Coconut
2 Large Vanilla Instant Pudding (3.5oz-each)
2 Large Cool Whip (8oz-each)
Nuts, your choice, if desired
Bake sheet cake according to package directions. Let cool completely.
Prepare the instant pudding according to package directions. Set aside.
Drain the pineapple. Save the juice.
Break or cut cake into bite size pieces.
Place half of cake in bottom of punch bowl.
Add one can of crushed pineapple. Spread over cake.
Add 1/2 of the can of cherry pie filling as a layer.
Add half of the pudding mix as a layer.
Add half of the cool whip as a layer.
Sprinkle on half of the coconut as a layer.
Add half of the nuts if desired.
Repeat all the layers again.
Sprinkle coconut on top.
Garnish with a few cherries and the nuts.
Refrigerate one to two hours before serving.
Make it even bigger and a bit sweeter.Use two one pound tubs of whipped topping.
Baking time listed is just for making the sheet cake. No other cooking required.
Keywords: punch bowl cake, southern trifle, southern desserts, pineapple, cake mix, vanilla pudding, cherry pie filling, cool whip