Punch Bowl Cake - cooking recipe

Ingredients

1 box white cake mix, baked as directed in 9 x 13 x 2-inch pan
2 boxes instant vanilla pudding mix
2 large cans crushed pineapple, drained
2 cans cherry pie filling
2 large tubs Cool Whip
1 c. nuts
1 large jar maraschino cherries

Preparation

Cut cake in half when cool.
Crumble half in bottom of punch bowl.
Mix one box instant pudding mix with milk as directed and pour over cake.
Drain 1 can crushed pineapple and pour over pudding.
Spread 1 can cherry pie filling over pineapple.
Spread 1 tub Cool Whip over cherry pie filling.
Repeat entire process and top with nuts and maraschino cherries.