Punch Bowl Cake - cooking recipe

Ingredients

18 1/2 oz. pkg. yellow cake mix
2 (3 1/2 oz.) pkg. vanilla pudding (instant)
2 (21 oz.) cans cherry pie filling
2 (20 oz.) cans crushed pineapple, drained
16 oz. Cool Whip, thawed
1 c. maraschino cherries
1 c. chopped walnuts

Preparation

Prepare cake mix as directed on package in 13 x 9 x 2-inch pan. Cool completely.
Break cake into pieces.
Prepare pudding mix as directed on package.
In clear glass punch bowl, layer 1/2 of cake, 1/2 of pudding, 1/2 of cherry pie filling, 1/2 of pineapple and 1/2 of Cool Whip.
Repeat layers, ending with Cool Whip. Garnish with maraschino cherries and nuts.
Cover; refrigerate several hours before serving.