Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 (10 1/2 oz.) pkg. instant vanilla pudding mix
5 c. milk
2 cans cherry pie filling
1 large can crushed pineapple, drained
5 large bananas, sliced
1 large container whipped topping (Cool Whip preferred)
1 c. crushed pecans
maraschino cherries

Preparation

Bake cake according to package directions in a 9 x 12-inch pan.
Break 1/2 the cake up in bottom of a fairly small punch bowl.
Make the pudding mix with 5 cups milk.
Pour 1/2 the pudding mix over the cake, then add 1 can of cherry pie filling, 1/2 can crushed, drained pineapple and 2 1/2 sliced bananas.
Mix the whipped topping and the nuts; put 1/2 of this over mixture. Repeat all the layers, ending with nut topping mixture and decorate with cherries.
Refrigerate for at least 4 hours.
This recipe may be cut in half to serve a smaller group.