Grandma Jacobs' Punch Bowl Cake - cooking recipe

Ingredients

1 yellow cake mix with pudding
1 large can crushed pineapple (undrained)
2 cans cherry pie filling
1 large pkg. instant vanilla pudding, prepared
2 large cartons whipped topping
2 to 4 bananas (your option)
1 c. pecans
maraschino cherries (for garnish)
shredded coconut (as you want)

Preparation

Bake the cake in a 9 x 13-inch pan.
In bottom of punch bowl or very large bowl, break cake into larger than bite size chunks (use only 1/2 the cake at this point), then layer half of the pineapple and juice, half of the pudding, half of the bananas, 1 can of pie filling, half the nuts and half the coconut.
Spread with 1 carton of whipped topping.
Repeat the above.
Garnish with cherries, nuts and, if you want to be fancy, chocolate curls.
Serves 25.