Classic Punch Bowl Cake

Step 1

Prepare the instant pudding with the milk and optional coconut flavor as the package directs. Set aside.

Step 2

Choose 2 or 3 of the most attractive berries and set aside for garnish. Remove the stems from the remaining berries and cut into halves or quarters if very large. Place half of them into a bowl, sprinkle with 1 tablespoon of the sugar, and mash with a fork or potato masher until they form a sauce. Stir in the remaining berries.

Step 3

Cut the pound cake into 1-inch cubes.

Step 4

Whip the cream with an electric mixer, adding the remaining tablespoon of sugar while machine is running, until soft peaks form.

Step 5

Place a layer of the cake cubes (about half of the total) into the bottom of the serving bowl, fitting them to cover the entire bottom. Add a layer of half of the berries, placing the larger pieces along the edges so they show through the glass sides.

Step 6

Spoon the pudding over the berries, smoothing with a spatula or spoon. Top this with the chunks of pineapple, then a layer of banana slices. Layer the remaining cake cubes on top, again fitting them to fill the bowl. Press down firmly but gently to compact the layers just slightly.

Step 7

Spoon the remaining strawberries over the cake, again placing the larger ones along the edges, and top with a swirled layer of the whipped cream. Cover with plastic wrap and chill for at least 1 hour before serving or up to 1 day. Garnish with the remaining whole berries just before serving.