Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 (3 oz.) boxes instant vanilla pudding
2 (21 oz.) cans cherry pie filling
2 (8 oz.) cans drained crushed pineapple
1 (12 oz.) container Cool Whip
1 c. chopped nuts

Preparation

Bake cake in a 9 x 13-inch pan.
Cool thoroughly.
Break 1/2 cake into small pieces and put in bottom of punch bowl.
Make 1 box of pudding according to recipe and pour over cake.
Spread 1 can of cherry pie filling over this, then spread 1 can of crushed pineapple over cherry filling.
Spread 1/2 Cool Whip over this. Repeat the entire process.
Sprinkle the nuts over the last layer of Cool Whip.
Chill.
Will feed 25 to 30 people.