PUNCH BOWL CAKE
Source: The Blue Willow Inn Cookbook: Discover Why the Best Small-Town Restaurant in the South is in Social Circle, Georgia by Jane Stern

On Thanksgiving and Mother’s Day, special-occasion dishes are featured at every station from the salad bar to the dessert table. One of those extra-extravagant desserts is Punch Bowl Cake, made from a recipe brought to the kitchen by Blue Willow Inn employee Keith Browning. It’s one of those wonderful easy-does-it recipes that requires virtually no kitchen drudgery but turn out utterly baroque in their majesty.

1 (18 1/4 ounce) box yellow cake mix
1 (12 ounce) package shredded coconut, divided in half
1 (20 ounce) can crushed pineapple
2 packages (12 ounce each) refrigerated whipped topping (or Cool Whip, thawed)
1/2 cup chopped pecans, divided use
1 (20-ounce) can cherry pie filling

Bake the cake according to the directions on the box, creating two layers. Allow the cake to cool.

Crumble one layer of the cake into the bottom of a punch bowl along with one-half of the coconut. Spread the crushed pineapple over the layer of coconut and cake. Use one container of the topping to top the pineapple. Top this layer with 1/4 cup of the pecans.

Crumble the second layer of cake over the pecans. Spread the remaining one-half coconut and the cherry pie filling atop the second layer of cake. Top with the second container of topping, and top that with the remaining 1/4 cup pecans.

Refrigerate for 6 to 8 hours to allow the flavors to mingle.