Punch Bowl Cake - cooking recipe

Ingredients

1 (18 oz.) pkg. yellow cake mix
2 (6 oz.) pkg. instant vanilla pudding
2 (21 oz.) cans cherry pie filling
2 (20 oz.) cans crushed pineapple, drained
2 (8 oz.) containers frozen whipped topping, thawed
1 c. chopped pecans
maraschino cherries

Preparation

Prepare cake according to directions and let cool.
Prepare pudding mixes according to package directions.
Crumble half of the cake in the bottom of a punch bowl.
Layer with pie filling, pudding mixture, half of the pineapple, half of the whipped topping and half of the pecans.
Repeat the layering.
Top with maraschino cherries.
Chill for 2 to 4 hours before serving.