A recipe for punchbowl pudding cake is Food Network's recipe provided by Paula Deen. The recipe uses instant pudding mix, a variety of fruit, sugar, whipped cream, and either store-bought or homemade pound cake. It takes about 35 minutes to prepare and serves about 12 to 15 people.
To make Food Network's punchbowl cake, start by preparing the instant cream of coconut pudding mix according to package directions. Starting with 1 to 2 pints strawberries, mash half of the strawberries, reserve two whole strawberries, and slice the rest. Mix together the mashed and sliced strawberries. Use a blender to whip together 1 cup heavy whipping cream and 2 tablespoons sugar until soft peaks form.
Cut a store-bought or homemade pound cake into cubes, and place half of the cubes at the bottom of a large punchbowl. Place some of the strawberry mixture on top of the pound cake pieces around the edge of the bowl. Spoon the prepared pudding over the cake pieces, then layer with a 20-ounce can of drained crushed pineapple and three sliced bananas. Add on the remaining pound cake pieces, followed by the rest of the strawberries and the whipped cream. Garnish the cake with the reserved whole strawberries.