Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
2 (4 oz.) pkg. instant vanilla pudding, prepared as directed
1 large can cherry pie filling
2 (6 oz.) pkg. frozen coconut
1 large can fruit cocktail, drained
1 large can chunk or crushed pineapple, drained
2 (8 oz.) containers Cool Whip
1 c. chopped pecans

Preparation

Bake cake as directed at 350\u00b0 in a round 8-inch pan and a round 9-inch pan.
Place the 8-inch layer in the bottom of the punch bowl.
Take one-half of each of the ingredients and spread on cake (one at a time).
Place the 9-inch layer on top of this.
Do the same as with the first layer.
Garnish with coconut and pecans and refrigerate until ready to serve.
Serves 35 people.