Ingredients
Amount Ingredient Preparation
1 box cake mix, yellow
1 large pineapple, canned, crushed drained
2 each bananas sliced
2 boxes pudding mix, instant vanilla
1 can coconut
16 ounces pecans
1 can cherry pie filling
8 ounces whipped topping, prepared
1 jar maraschino cherries

Directions
Crumble cooked and cooled cake.

Layer half of cake crumbs in clear punch bowl.

Top with one half of pudding one half of pie filling, one half of pineapple, 1 banana, 1 (8 oz.) and whipped topping. May put coconut and pecans also, saving enough for garnish.

Then repeat layers with remaining halves.

Refrigerate. Serves 24.

Texas Punch Bowl Cake

1 (4-ounce) package instant vanilla pudding mix
4 cups milk
1 (18.25-ounce) package yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 1/2 cups strawberries, sliced
5 medium bananas, sliced
1 (16-ounce) can pineapple chunks, crushed
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/2 cup sweetened shredded coconut
1 cup chopped pecans

Prepare instant vanilla pudding mix according to the package directions with 4 cups of milk.
Prepare yellow cake mix according to the package directions in two round cake pans. A yellow cake mix may require up to 3 eggs and 1/2 cup oil. When done baking and cooled. Remove from pan and punch holes in one cake with the handle of a wooden spoon.
In a large punch bowl, layer sliced strawberries, then the cake round with holes, half of bananas, half of the prepared pudding, Next place the second layer of cake, pineapple chunks (drained), the remaining sliced bananas, and the remaining vanilla pudding mix. Top with non-dairy whipped topping. Sprinkle with shredded coconut and chopped pecans. Refrigerate for 1 hour.
Makes 10 servings.

———AND HERE’S ONE FOR ADULTS ONLY…

Chocolate Punch Bowl Cake

* “CLICK” ON THE WEBSITE AT THE BOTTOM OF MY ANSWER, FOR A PHOTO OF THIS CAKE…TRY TO IGNORE THE TOY TRUCKS ON TOP OF THE CAKE.

Yield: 12-14 servings

Ingredients
1 box chocolate cake mix with pudding
2 small boxes instant vanilla or chocolate pudding
3 C milk
2 tubs (8 oz. each) Cool Whip whipped topping, thawed
6 Heath candy bars (frozen)
½ cup Kahlua or Irish cream liqueur

Directions
Heat oven to box cake directions. Bake cake as directed on box [a 9 x 13 cake pan works best]. Cool and divide in half; set aside.
In a mixing bowl, mix pudding with 3 cups milk and ½ cup Kahlua or Irish cream liqueur. Beat together 2 – 3 minutes until blended.
Remove Heath bars from freezer, unwrap and break into pieces. Put in food processor and mix until crushed.

Using a punch bowl or a very large bowl layer the ingredients:
First layer: add ½ of the chocolate cake, broken into pieces.
Second layer: add ½ pudding mixture.
Third layer: sprinkle ½ of the crushed candy bars on the pudding
Fourth layer: spread with ½ of whipped topping
Repeat layers.
Top with crushed nuts and peanut butter or butterscotch chips to create a pile of sugarbeets!

Refrigerate 2 hours before serving.

“This recipe looks best when prepared in a clear punch bowl, because you can see all of the layers.”

12 servings

1 (18.5 ounce) package yellow cake mix
1 (16 ounce) package frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (20 ounce) can crushed pineapple, drained

Prepare the cake mix as directed by the manufacturer. Bake in a 9×13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.

Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.

http://allrecipes.com/Recipe/Michelles-Punch-Bowl-Cake/Detail.aspx
————

Submitted by Denise Patridge of Burlington

Ingredients:
Chocolate Cake Mix – 1 box
Cool Whip – Large
Heath Bars (or comparable hard butterscotch candy covered with chocolate. – Snackwell brand has
something) broken into little pieces or ground up in a blender.

Day before: Make cake, When cold, break into pieces and divide evenly into 2 bowls. Pour ¼ cup Kahula over each bowl of chocolate cake pieces. Cover and refrigerate overnight.

Put Together: Layer the pieces of Kahula soaked cake with cool whip and then the heath bar candy pieces. Repeat layers until all is gone. Refrigerate at least two hours before serving.

http://216.109.125.130/search/cache?ei=UTF-8&p=punch+bowl+cake&fr=ybr_sbc&u=www.munic.state.ct.us/BURLINGTON/recipes/punch_bowl_cake.pdf&w=punch+bowl+cake+cakes&d=efDXtOrnOxgr&icp=1&.intl=us