Punch Bowl Cake - cooking recipe

Ingredients

1 butter yellow cake mix
1 (15 oz.) can crushed pineapple
1 can cherry or strawberry pie filling
1 large pkg. instant vanilla pudding mix
1 small jar maraschino cherries
1 (16 oz.) container Cool Whip
1/2 c. pecans, chopped

Preparation

Drain cherries and pineapple. Mix cake per instructions on package. Add an extra egg. Bake in 13 x 9-inch pan. Let cool. Cut the cool cake into thirds. Crumble first third into punch bowl. Spread pineapple over the cake. Crumble the second third on top of pineapple; spread pie filling over this. Crumble last third over pie filling.