Punch Bowl Cake - cooking recipe

Ingredients

1 yellow cake mix
3 (3 1/2 oz.) boxes vanilla instant pudding mix
5 c. milk
2 large cans crushed pineapple, drained
5 large bananas, sliced
1 large container Cool Whip
1 c. chopped pecans
1 can cherry pie filling

Preparation

Bake cake according to package directions in 13 x 9-inch pan. Let cake cool completely.
Divide the cake in half.
Break the first half up into small pieces and put in the bottom of a punch bowl.
Make the pudding mix with 5 cups milk.
Pour half of the pudding mix over the cake, then layering, add half of the pie filling, 1 can of the crushed pineapple and half of the bananas. Mix the whipped topping and nuts together.
Put half of this over the layers.
Repeat the layers ending with nut topping.
Decorate with the cherries and nuts if desired.
Refrigerate for at least 4 hours.