Punch Bowl Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) box white or yellow cake mix
1 (6 oz.) and 1 (3 oz.) box vanilla instant pudding
2 1/2 c. milk
2 (20 oz.) cans crushed pineapple, drained
2 (21 oz.) cans cherry pie filling
1 (12 oz.) carton whipped topping
coconut (optional)
nuts (optional)

Preparation

Bake cake according to directions and cool.
Using large punch bowl, crumble 1/2-inch layer of cooled cake in the bottom.
Mix both packages of pudding with milk.
Pour 1/2 pudding mix over cake.
Spoon 1/2 can drained pineapple over pudding.
Cover with 1 can pie filling and layer with 1/2 of the whipped topping, coconut and nuts.
Repeat layers.
Chill and refrigerate.