Viola Cokonougher's Punch Bowl Cake Recipe

     One of Viola Cokonougher's (1928-2016) go-to recipes for family reunions and other family carry-ins was Punch Bowl Cake.  Everybody looked forward to getting a serving of her cake, and, if she didn't bring it, the people didn't hesitate to express their disappointment.  The recipe makes a lot because punch bowls are big, so make sure you have enough people to finish the cake before you make it.  Otherwise,  you will be enjoying left over dessert for several days!

                                                Dessert, Punch Bowl Cake

    1 box butter (yellow) cake mix, prepared, baked, and cooled.
    2 large packages of vanilla instant pudding, prepared per directions on box (uses milk).
    2 large cans crushed and drained pineapple
    3 bananas, peeled and sliced
    2 cans cherry or strawberry pie filing
    1 1/4 cups coconut
    1 large container Cool Whip
    1/2 cup of choice of nuts such as pecans or walnuts
    1 standard size punch bowl

              Break 1/2 of cake into small pieces and place into the bottom of a punch bowl.  Cover with a layer of 1/2 of the pudding.  Add a layer of 1/2 of the sliced bananas, then  a layer of 1/2 the pineapple, then  a layer of 1/2 the pie filling , and  then 1/2 of the coconut.
              Repeat the layering again, starting with the cake.  Top with Cool Whip and nuts.  Let set overnight or at least several hours in the refrigerator.

Here is the original in Viola's own handwriting: