During the summer Sunday afternoons means Pool Parties with our silly cousins at my aunt’s home. While the men folk take turns grilling, the ladies complete the meal with sides and desserts. This past weekend I cracked open my favorite cookbook, The Blue Willow Inn’s Cookbook by Jane & Michael Stern, for another School of Southern Cooking Lesson to make Punch Bowl Cake.
Punch Bowl Cake is a traditional Southern dessert is served on extra special occasions such as Mother’s Day or Thanksgiving. But it’s one of those easy dishes that does require anything other than baking a cake and layering the ingredients.
Begin by baking a yellow cake mix according to instructions. Allow it to cool completely then crumble one layer or half of the cake into the bottom of a punch bowl.
Add half of a package of shredded coconut and a can of crushed pineapple on top of the the cake. Spread one container of cool whip on top of pineapple. Then sprinkle 1/4 cup pecans.
Next crumble the remaining cake on the pecans. Add the rest of the coconut and the cherry pie filling. Top with the second tub of cool whip and the rest of the chopping pecans.
Cover and refrigerate for 6-8 hours to allow the favors to mingle. Enjoy!
A perfect chilled dessert for a hot summer day by the pool!
Here’s more of my School of Southern Cooking Recipes!
Your comments totally make my day! They give me huge motivation to keep creating and having fun with my 3 Little Greenwoods!
I link up with these fun parties!