Punch Bowl Cake (Print Version)

# Ingredients:

01 - 15.25 ounces yellow cake mix (your favorite brand)
02 - 1 cup water
03 - ½ cup vegetable oil
04 - 3 large eggs, room temperature
05 - 6.8 ounces instant vanilla pudding mix
06 - 4 cups cold whole milk
07 - 40 ounces crushed pineapple, well-drained
08 - 4 medium bananas, sliced
09 - 42 ounces cherry pie filling
10 - 16 ounces whipped topping, thawed
11 - ⅓ cup chopped pecans

# Instructions:

01 - Preheat the oven to 350°F. Generously spray a 9x13 baking dish with baker's spray (Baker's Joy or generic version). Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl. Use a handheld mixer to mix just until combined and no yellow streaks remain. Spread the cake batter in the prepared baking dish. Bake for 25 minutes or until a toothpick inserted comes away clean. Allow the cake to cool completely.
02 - Add the instant pudding and milk to a medium-sized mixing bowl. Use a handheld mixer on medium-low speed to mix until the pudding begins to thicken.
03 - Cube the baked cake. Crumble ½ of the cubed cake in the bottom of a 4-quart bowl. Spread ½ of the vanilla pudding over the cake layer. Spread ½ of the drained pineapple on top of the pudding layer. Layer ½ of the sliced bananas on top of the crushed pineapple. Spread 1 can of cherry pie filling on top of the bananas. Spread 1 of the thawed whipped topping over the cherry pie filling layer.
04 - Repeat the layers with the remaining cake, pudding, pineapple, banana, cherry pie filling, and whipped topping. Sprinkle the chopped pecans on top of the final whipped topping layer.
05 - Cover and chill the punch bowl cake in the refrigerator for at least 2 hours before serving.

# Notes:

01 - This recipe makes a large quantity of cake, perfect for bringing to a potluck when you need to feed a crowd.
02 - A 4-quart trifle bowl would be a pretty alternative to a large punch bowl for this beautiful dessert recipe.
03 - Keep a close eye on your cake as the suggested baking time approaches, as oven temperatures may vary.
04 - The cake can be prepared a day in advance and kept refrigerated until ready to serve.

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