Christmas Punch Bowl Cake - cooking recipe

Ingredients

1 yellow or white cake mix
1 (5 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
1 (20 oz.) can cherry pie filling
1 (20 oz.) can fruit cocktail mix, drained
1 (20 oz.) can chunk pineapple, drained
1 (16 oz.) pkg. shredded coconut
1 (16 oz.) container frozen whipped topping, thawed
1 c. chopped pecans
green maraschino cherries
red maraschino cherries
extra pineapple for garnish

Preparation

Bake cake mix as directed in two 8-inch round cake pans. Place one round cake layer (cooled) in bottom of a large glass punch bowl.
Cover with half the pudding prepared as directed, half the cherry pie filling, half the fruit cocktail, half the pineapple, half the coconut and half the whipped topping. Sprinkle with nuts.
Place remaining cake layer on top and repeat remaining layers.
Decorate with cherries and pineapple, as desired.
Refrigerate for 24 hours.
Serves 25.