One recipe for Texas punch bowl cake features layers of fruit, cake, pudding and whipped topping, layered in a large punch bowl. Chopped pecans and shredded coconut top the cake. The cake serves 12 people.
To prepare Texas punch bowl cake, begin by mixing a 4-ounce package of instant vanilla pudding mix with 4 cups of milk. Next, prepare a 18.25-ounce package of yellow cake mix according to package directions, baking it in two round cake pans. Allow the cakes to cool, remove them from their pans, and use the handle of a wooden spoon to poke holes in one of the cakes.
Layer 1 1/2 cups of sliced strawberries in the bottom of a large punch bowl. Place the cake layer with the holes on top the strawberries. Next, slice 2 1/2 bananas, layering the slices on top the cake. Spread half of the pudding on top of the bananas, and then add the second layer of cake.
Drain a 16-ounce can of crushed pineapple chunks, and place them on top the second layer of cake. Slice 2 1/2 more bananas, and add the slices on top the pineapple. Add the remaining vanilla pudding. Top with an 8-ounce tub of thawed whipped topping. Sprinkle the top of the cake with 1 cup of chopped pecans and 1/2 cup of sweetened shredded coconut. Refrigerate for one hour prior to serving.