Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow cake mix with pudding
1 large can crushed pineapple, drained
2 cans cherry pie filling
16 oz. Cool Whip
2 large boxes vanilla pudding (not instant)
1 c. crushed nuts
cherries

Preparation

Bake cake as directed on box in 9 x 13-inch pan; cool.
Cut into thirds.
Crumble up 1/3 in bottom of punch bowl.
Put layer of pudding, pineapple, cherries, nuts and Cool Whip in that order; repeat layers, starting with cake.
On last layer, put nuts on top of Cool Whip.
Cut cherries in small pieces and drain.
Put on top of nuts.
Better if made a few days ahead.