Punch Bowl Cake - cooking recipe

Ingredients

1 box yellow or marble cake mix
1 (20 oz.) can crushed pineapple, drained
1 (6 oz.) pkg. vanilla or pistachio pudding mix
1 (21 oz.) can cherry pie filling
1 c. chopped pecans
1 large Cool Whip, thawed

Preparation

Prepare cake as directed in a 9 x 13-inch pan and cool. Prepare pudding as directed.
Crumble cake (half) in the bottom of a pretty punch bowl.
Spread half of pudding on cake layer in order, half of pineapple, half of pie filling, half of Cool Whip and half of nuts.
Repeat and refrigerate.
This should be made a day before serving.