Punch Bowl Trifle - cooking recipe

Ingredients

2 cans (20 oz. each) crushed pineapple
1 pkg. (18-1/4 oz.) yellow cake mix
1 pkg. (5.1 oz.) instant vanilla pudding mix
2 cans (21 oz. each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15-1/4 oz. each) fruit cocktail, drained
2 cans (11 oz. each) mandarin oranges, drained
1 carton (16 oz.) frozen whipped topping, thawed
1 pkg. (7 oz.) flaked coconut, toasted

Preparation

Drain pineapple, reserving juice; set the pineapple aside. Prepare cake batter according to package directions, substituting pineapple juice for the water.
(Add water if necessary for the required measurement.)
Bake as directed in a greased 13x9x2 inch pan.
Cool.
Meanwhile, prepare pudding according to package directions.
Cut the cake into 1 inch cubes; place half in a 6 qt. punch bowl.
Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers.
Cover and refrigerate for 6 hours or overnight.